Asian Chicken Cranberry Salad

INGREDIENTS:

12 cups coleslaw mix (2 small bags)
4 cups rotisserie chicken, finely chopped
1 ½ cups toasted sliced almonds (or cashews)
1 ½ cups dried cranberries
¾ cup red onion, finely diced
1 cup sesame sticks (optional)
1 ½ cups chopped cilantro
1-2 small cans mandarin oranges, drained
¼ cup black sesame seeds (or regular sesame seeds)
1 cup extra-virgin olive oil
½ cup balsamic vinegar
4 Tbsp low-sodium soy sauce
3-4 cloves garlic, chopped
4 Tbsp honey (or brown sugar)
4 Tbsp minced ginger
2 tsp toasted sesame oil

DIRECTIONS:

Prepare the Salad:

In a large bowl, layer the coleslaw mix, chopped chicken, toasted almonds, dried cranberries, diced red onion, sesame sticks (if using), and chopped cilantro.

Add the mandarin oranges if desired.

Make the Dressing:

In a blender, combine the olive oil, balsamic vinegar, soy sauce, chopped garlic, honey, minced ginger, and toasted sesame oil.

Add 3 tablespoons of water and blend until smooth.

Combine:

Lightly pour the dressing over the salad mixture to your preferred level of moistness.

Gently toss the salad and serve.