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.
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, 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
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. 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.)
Asian Chicken Cranberry Salad
Ingredients for Asian Chicken Salad
Coleslaw mix
Rotisserie chicken
Toasted sliced almonds, or cashews
Dried cranberries, we use Orange Cranberries from Trader Joe’s
Red onion
Sesame sticks (found in the bulk aisle at grocery store – optional)
Chopped cilantro
Mandarin oranges (optional)
Black sesame seeds (or regular)
Extra-virgin olive oil
Balsamic vinegar (regular or white)
Low-sodium soy sauce
Minced garlic
Honey or brown sugar
Minced ginger
Toasted sesame oil (or more to taste)
How to make Asian Chicken Cranberry Salad
Layer the salad: Add the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
Make the dressing: Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add water and process until smooth.
Right before serving: 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:)
How to serve Asian Slaw Salad
The sweet and tangy dressing with a hint of sesame combined with crisp, thinly chopped cabbage, crunchy, salty sesame sticks, mandarin oranges cranberries, chicken, toasted almonds and plenty of fresh cilantro, makes every bite sensational.
It can be served as a main dish, or a side salad, and I promise, it’s always the first to go. It’s just that good! You can bring the salad to a party in a large bowl, or serve it at home in individual bowls.
Even with the dressing on, if you’re lucky and you have leftovers, it makes for a good leftover wrap the next day.
You can toss right before serving, or even a bit in advance. The cabbage does not get soggy! But even as leftovers, and it’s a little soggy, that is not a bad thing. It’s very tasty leftover.