Asian Cranberry Chicken Salad

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

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 to 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 to 4 cloves garlic, chopped

4 Tbsp honey (or brown sugar)

4 Tbsp minced ginger

2 tsp toasted sesame oil

Note: Ingredients may have been altered from the original.

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