Asian Chicken Cranberry Salad

• Gluten free

• Meat

  • 4 cups Rotisserie chicken

• Produce

  • 1 1/2 cups Cilantro
  • 1 1/2 cup Cranberries, dried
  • 2 cloves Garlic
  • 2 tbsp Ginger
  • 3/4 cup Red onion

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 cup Black sesame seeds
  • 2 small bags Coleslaw mix
  • 2 tbsp Honey or brown sugar
  • 1 cup Sesame

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1 1/2 cups Almonds, toasted

Found on reluctantentertainer.com

Description

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 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 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

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 3 tablespoons of water. Process 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.)