Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad

from myhomemaderecipe.com
Salads
20 min
320 kcal / serving

A vibrant, refreshing salad featuring chicken, cranberries, almonds, and sesame-ginger dressing.

Ingredients

  • 12 cupscoleslaw mix (approximately 2 small bags)
  • 4 cupsfinely chopped rotisserie chicken
  • 1 ½ cupstoasted sliced almonds or cashews
  • 1 ½ cupsdried cranberries (e.g., orange cranberries from trader joe's)
  • ¾ cupfinely diced red onion
  • 1 cupsesame sticks (optional)
  • 1 ½ cupschopped cilantro
  • 1 smallcans mandarin oranges, drained
  • ¼ cupblack or regular sesame seeds
  • 1 cupextra-virgin olive oil
  • ½ cupbalsamic vinegar (regular or white)
  • 4 tablespoonslow-sodium soy sauce
  • 3 cloveschopped garlic
  • 4 tablespoonshoney or brown sugar
  • 4 tablespoonsminced ginger
  • 2 teaspoonstoasted sesame oil
  • 3 tablespoonswater (for blending)

Directions

  1. 1

    Layer coleslaw mix, chicken, almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (if using), and cilantro in a large bowl. Add mandarin oranges, if desired.

  2. 2

    Blend olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water until smooth.

  3. 3

    Lightly pour the dressing over the salad mixture, adjusting quantity based on desired moistness. Gently toss and serve. Any leftover dressing can be stored for later use.