December 20, 2016
Lunch, Main Dish, Salads,
Main Dish Salad, Meat Salad, Poultry, Chicken, Fruit, Cranberry, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, New Years, Passover, Picnic, Potluck, Rosh Hashanah, Summer, Thanksgiving, Winter, Hand Mix/Whisk, Gluten-Free, High Protein, No Eggs, Non-Dairy, Cooked Chicken or Beef, Cooked Chicken, Spring, Kosher Meat more
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"I'm posting this because it is fantastic! It can be served as a main dish, or a side salad, and it's always the first to go. It's a really pretty salad to look at. The salad part can be mixed up early and add the dressing just before you want to serve it."
Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
Lightly pour the dressing over the salad mixture and toss; serve.
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I had leftover chicken tenders that were perfect for this recipe. Didn't have black sesame seeds so used regualer toasted. The dressing is excellent. This salad went over really well for dinner on a hot muggy day