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Asian Chicken Cranberry Salad

Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix with green and purple cabbage with a tiny bit of carrots.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Chinese
Keyword: asian salad, chicken salad
Servings: 8

Ingredients

  • 2 small bags of coleslaw mix about 12 cups
  • 4 cups rotisserie chicken finely chopped
  • 1 1/2 cups toasted sliced almonds or cashews
  • 1 1/2 cup dried cranberries I used Orange Cranberries from Trader Joe’s
  • 3/4 cup red onion finely diced
  • 1 cup sesame sticks found in the bulk aisle at grocery store – optional
  • 1 1/2 cups chopped cilantro
  • 1/4 cup black sesame seeds
  • 1 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 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

  • Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
  • Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process until smooth.
  • Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)

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