Asian Chicken Salad
Asian chicken salad is easy to make with coleslaw mix, rotisserie chicken, almonds, cranberries, red pepper, onions and mandarin oranges. Top with Asian dressing for a delicious meal.
Ingredients
- 1 14 oz bag of coleslaw mix with purple cabbage and carrots
- 2 cups shredded rotisserie chicken
- 3/4 cup toasted sliced almonds
- 3/4 cup dried cranberries
- 1/2 red pepper, sliced
- 3 green onions, sliced
- 1/2 cup mandarin oranges, drained
- 3/4 cup cilantro, chopped
- 1 tbsp black sesame seeds
- 1/2 cup sesame sticks (can be found in the bulk aisle in the grocery store), optional. Add in to the salad later if you are not serving it right away or planning to have leftovers as they will become soggy.
- 1 cup fried rice sticks, optional to garnish salad. Do not add in to the salad. Place on top of individual portions when ready to serve.
Asian Dressing:
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 2 tbsp low sodium soy sauce
- 2 garlic cloves, minced
- 2 tbsp hot honey (may use regular honey if preferred)
- 1 tsp finely minced ginger
- 2 tbsp toasted sesame oil
- Red pepper flakes to taste, optional
Instructions
- Layer the salad ingredients in a large salad bowl starting with the coleslaw mix, chicken, almonds, cranberries, red pepper, green onions, mandarin oranges, cilantro and black sesame seeds. Gently toss the salad ingredients together.
- Combine the dressing ingredients in a measuring cup or canning jar and whisk together until smooth.
- If you are planning to serve the salad right away add in the sesame sticks, otherwise add them in right before serving so they don't become soggy.
- When ready to serve, pour desired amount of dressing on individual portions of salad and top with fried rice sticks if desired.
- Store leftover salad in a covered container in the refrigerator for 1-2 days.
- There is plenty of dressing so you may have some left over. Refrigerate any leftover dressing for up to 7 days.
Nutrition
Calories: 417kcal
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