Asian Chicken Cranberry Salad
YIELD: 8-10
PREP TIME: 15 miutes
TOTAL TIME: 15 minutes
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.
- 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
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.
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