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Asian Chicken Cranberry Salad for a Crowd
- 3 24 ounce bags of coleslaw mix (about 12 cups) or thinly slice cabbage and carrots
- 4 cups rotisserie or grilled chicken, finely chopped
- 1 1/2 cups toasted sliced almonds (cashews, pumpkin seeds or pistachios work well too)
- 1 1/2 cup dried cranberries
- 3/4 cup red onion, finely diced
- 1 1/2 cups chopped cilantro (Omit or use parsley instead)
- 1/4 cup sesame seeds (I have made without and still is good)
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp. low-sodium soy sauce
- 4 medium cloves garlic, chopped
- 4 Tbsp. honey (or brown sugar)
- 4 Tbsp. peeled and minced ginger
- 2 tsp. sesame oil
- 3 Tbsp. water
- 1 cup sesame sticks (I find these at Trader Joe’s)
- Combine the coleslaw mix in a large bowl with chicken, almonds, cranberries, red onion, sesame seeds, and cilantro.
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil and water in a blender. Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Add the sesame sticks. Toss and serve. (You may have a little dressing left over.)
- To prepare ahead, mix the ingredients in step one in a bowl, cover and refrigerate. Make the dressing as described in step 2, transfer to a glass jar or bowl and cover and refrigerate. Go to step 3 to assemble.