Chicken Cranberry Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
A couple of small cans of mandarin oranges, well-drained
02 -
1 ½ cups chopped cilantro leaves
03 -
1 cup sesame sticks (totally optional)
04 -
Around 12 cups of coleslaw mix (about two smaller bags)
05 -
¼ cup of black or plain sesame seeds
06 -
4 cups shredded rotisserie chicken pieces
07 -
1 ½ cups sliced, toasted cashews or almonds
08 -
1 ½ cups sweetened dried cranberries (try orange flavor if you can!)
09 -
¾ cup red onion, cut finely into bits
→ Dressing
10 -
½ cup of either regular or white balsamic vinegar
11 -
3 tablespoons water to help with blending
12 -
4 tablespoons either honey or some brown sugar
13 -
4 garlic cloves, finely chopped
14 -
1 cup good quality extra-virgin olive oil
15 -
2 teaspoons toasted sesame oil for that nutty touch
16 -
4 tablespoons fresh ginger, finely minced
17 -
4 tablespoons low-sodium soy sauce
# Instructions:
01 -
Start with a large bowl. Toss in the coleslaw mix, chicken chunks, almonds or cashews, cranberries, red onion bits, and sesame seeds. If you're into sesame sticks or mandarins, throw those in too! Add cilantro last for that fresh pop.
02 -
Take a blender and mix olive oil, vinegar, soy sauce, garlic, honey (or sugar), ginger, sesame oil, and water until everything looks creamy and smooth.
03 -
Drizzle just enough dressing over the salad to coat it lightly (you don't have to use all of it!). Give it a gentle toss, then it's ready to dig in. Keep any leftover dressing for the next time.