Asian Chicken Cranberry Salad
Try this Asian Chicken Cranberry Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
contains gluten
red meat free
shellfish free
contains honey
dairy free
- 2 cloves garlic chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 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 s)
- 3/4 cup red onion finely diced
- 1 cup sesame sticks (found in the bulk aisle at grocery
- 1 1/2 cups chopped cilantro
- 1/4 cup black sesame seeds
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. honey or brown sugar
- 2 tbsp. minced ginger
- 1 tsp. toasted sesame oil
- Carbohydrate 2.95116000692432 g
- Cholesterol 61.6 mg
- Fat 25.2740500452258 g
- Fiber 0.597750009036381 g
- Protein 20.0377800024051 g
- Saturated Fat 4.83396250625753 g
- Serving Size 1 1 -10 (99g)
- Sodium 60.6610000074542 mg
- Sugar 2.35340999788793 g
- Trans Fat 1.51987500133284 g
- Calories 322 calories
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.
