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Asian Chicken Cranberry Salad

Source: Found on Pinterest

Great way to use leftover chicken and a 1-dish meal!

Ingredients

  • 1 bag of coleslaw mix, about 6 cups
  • 2 c. precooked chicken, chopped
  • 3/4 c. toasted sliced almonds or cashews
  • 3/4 c. dried cranberries
  • 6 Tbls. red onion, finely diced
  • 1/2 c. sesame sticks (found near nuts at grocery store)
  • 2/3 to 3/4 c. chopped cilantro (to your liking)
  • 1 small can mandarin oranges, drained
  • 2 Tbls. sesame seeds (regular or black)

Asian Vinaigrette

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar (18 year or older)
  • 2 Tbls. low-sodium soy sauce (Kikkoman)
  • 2 cloves garlic, chopped
  • 2 Tbls. honey or brown sugar
  • 2 Tbls. fresh minced ginger
  • 1 t. toasted sesame oil

Instructions

Vinaigrette: 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 and set aside. This can be made ahead of time and refrigerated until ready to assemble (bring to room temperature).

Assemble Salad: Layer the cabbage in a large bowl with chicken, almonds or cashews, cranberries, red onion, sesame seeds, sesame sticks and fresh cilantro. Add the mandarin oranges.

Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. FYI - you may have a little dressing left over.

NOTE: Serves 6

To serve fewer than 6, assemble ingredients for as many people you need to serve, then add dressing accordingly. If you assemble all at once and have leftovers, the sesame sticks and almonds will get a little soggy. Refrigerate leftovers and drain out liquid so that the salad doesn't get overly soggy.