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Asian Chicken Cranberry Salad Recipe

Asian Chicken Cranberry Salad

A refreshing and colorful salad combining Asian flavors with the sweetness of cranberries and mandarin oranges. Perfect for a light meal or a side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 small bags coleslaw mix about 12 cups
  • 4 cups rotisserie chicken finely chopped
  • 1 ½ cups toasted sliced almonds or cashews
  • 1 ½ cup dried cranberries Orange Cranberries from Trader Joe’s
  • ¾ cup red onion finely diced
  • 1 cup sesame sticks optional
  • 1 ½ cups chopped cilantro
  • 1-2 small cans mandarin oranges drained
  • ¼ cup black sesame seeds or regular sesame seeds
Dressing
  • 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

Equipment

  • Blender

Method
 

  1. 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).
  2. 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.
  3. 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.)

Notes

This salad is versatile and can be adjusted to taste. Consider adding more nuts or different types of dried fruits. The dressing can be stored in the refrigerator for up to a week.