Asian Chicken Cranberry Salad for a Crowd

Published:  12/27/2017

Asian Chicken Cranberry Salad for a Crowd

Serves 8-10

• 3 24 ounce bags of coleslaw mix (about 12 cups) or thinly slice cabbage and carrots. Use a bagged coleslaw mix of cabbage and carrots to simplify this recipe.
• 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)

1. Combine the coleslaw mix in a large bowl with chicken, almonds, cranberries, red onion, sesame seeds, and cilantro.
2. Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil and water in a blender. Blend until smooth.
3. 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.)
4. 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.