Lunch

Asian Chicken and Cranberry Salad is for Lunch.

Asian Chicken and Cranberry Salad takes several minutes to prepare.

Asian Chicken and Cranberry Salad takes several minutes to cook.

Asian Chicken and Cranberry Salad makes 1 servings.

The ingredients for Asian Chicken and Cranberry Salad are:

3 cup Cole Slaw Mix (red & green cabbage, carrots)
3 cup Broccoli & Carrot Slaw
8 ounces Chicken Breast (cooked), no skin, roasted, chopped
8 oz. Cashews with Sea Salt
1 cup Craisins Cherry Flavor Sweetened Dried Cranberries
2 tbsp chopped Shallots
1 Yellow Bell Pepper, julienned
8 oz Sesame Sticks
12 tbsp Extra Virgin Olive Oil
6 tbsp Balsamic Vinegar
1 tsp Eden Selected Toasted Sesame Oil
1 tbsp Kikkoman Less Sodium Soy Sauce
2 tbsp Honey
1 clove Garlic, minced
2 tsp grated Ginger Root

Here is how you make Asian Chicken and Cranberry Salad:

In a large bowl, mix slaw, chicken cashews, shallots, bell pepper, & sesame sticks. Whisk together in cup olive oil, vinegar, sesame oil, soy sauce, honey, garlic and ginger. Pour over slaw mix & stir.Serving Size: 12 2 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user NANCJACOBSON.

The nutritional information for Asian Chicken and Cranberry Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 5,128.3

• Total Fat: 365.8 g
• Cholesterol: 140.5 mg
• Sodium: 5,143.2 mg
• Total Carbs: 393.1 g
• Dietary Fiber: 32.6 g
• Protein: 155.0 g

Asian Chicken and Cranberry Salad is Asian cuisine.