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Asian Chicken Cranberry Salad Recipe

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This recipe for Asian Chicken Cranberry Salad is from The BINEAU Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp. low-sodium soy sauce
2 cloves garlic, chopped
2 Tbsp. honey or brown sugar
2 Tbsp. minced ginger
1 tsp. toasted sesame oil
Directions:
Directions:
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 2 tablespoons of water. Process until smooth.
Lightly pour the dressing over the salad mixture and toss; serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes prep

 

 

 

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