Asian Chicken Cranberry Salad – GRANDMA'S RECIPE

Asian Chicken Cranberry Salad

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2 small bags of coleslaw mix, about 12 cups
4 cups rotisserie chicken, finely chopped
1 ½ cups toasted sliced almonds, or cashews
1 ½ cup dried cranberries, I used Orange Cranberries from Trader Joe’s
¾ cup red onion, finely diced
1 cup sesame sticks, found in the bulk aisle at grocery store – optional
1 ½ cups chopped cilantro
1-2 small cans mandarin oranges, drained
¼ cup black sesame seeds, or regular sesame seeds
1 cup extra-virgin olive oil
½ cup balsamic vinegar, regular or you can use 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

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. 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 and serve. (You may have a little dressing left over.)