Asian Chicken Cranberry Salad

Post date: Dec 29, 2016 6:49:37 PM

Yields 8-10 servings

Salad:

2 small bags of coleslaw mix (about 12 cups)

4 cups gluten free rotisserie or home roasted chicken, finely chopped

1 1/2 cups toasted sliced almonds (or cashews)

1 1/2 cups dried cranberries

3/4 cup red onion, finely diced

1 cup sesame seeds (optional)

1 1/2 cups chopped cilantro

Dressing:

1 cup olive oil

1/4 cup balsamic vinegar

2 Tbsp. low sodium gluten free soy sauce

2 cloves garlic, chopped

2 Tbsp. honey or brown sugar

2 Tbsp. minced ginger

1 tsp toasted sesame oil

Directions:

Layer the cabbage in a large bowl with chicken, almonds, cranberries, red onion, sesame seeds, sesame seeds and fresh cilantro.

Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 Tbsp. of water. Process until smooth.

Lightly pour the dressing over the salad mixture and toss; serve.