Asian Chicken Cranberry Salad
A vibrant and delicious Asian Chicken Cranberry Salad featuring crunchy vegetables and a tangy dressing.
Equipment
- Blender
Ingredients
Vegetables and Herbs
- 12 cups coleslaw mix 2 small bags
- 4 cups rotisserie chicken finely chopped
- ¾ cup red onion finely diced
- 1½ cups chopped cilantro
- 1-2 cans mandarin oranges drained
Nuts and Seeds
- 1½ cups toasted sliced almonds or cashews
- ¼ cup black sesame seeds or regular sesame seeds
Dried Fruits and Snacks
- 1½ cups dried cranberries used Orange Cranberries from Trader Joe’s
- 1 cup sesame sticks optional
Dressings
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar regular or white
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
Instructions
Preparation
- Layer the cabbage in a large bowl with chicken, almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro. Add the mandarin oranges (optional).
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss.
Notes
Toast almonds by microwaving for 1 minute or under low broil for 2-3 minutes until golden brown.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 6mg
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