Description
The Asian Chicken Cranberry Salad combines the rich flavors of the East with the tart sweetness of cranberries, creating a delightful mix of textures and tastes. This salad is not only visually appealing with its colorful components but also packs a nutritional punch. Perfect for those seeking a light yet satisfying meal, it’s ideal for any occasion, whether a casual lunch or part of a festive dinner spread.
This salad’s ease of preparation makes it a favorite among home cooks who want to whip up something quick yet impressive. With ingredients like rotisserie chicken and pre-mixed coleslaw, it’s a practical choice that doesn’t compromise on taste. The optional additions like sesame sticks and mandarin oranges allow for customization to cater to different palates or occasions, making each serving unique.
Ingredients
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
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
1 cup extra-virgin olive oil
½ 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
In a large bowl, layer the coleslaw mix with chicken, almonds or cashews, cranberries, red onion, sesame seeds, sesame sticks (optional), and chopped cilantro. Add mandarin oranges if desired.
In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil. Add 3 tablespoons of water and blend until smooth.
Drizzle the dressing over the salad mixture as desired. Toss gently to combine and serve. Extra dressing can be stored for later use.
- Prep Time: 20 minutes