Ingredients:

  • 1 lb cooked rotisserie chicken breast, shredded or cubed
  • 16 oz coleslaw mix (green cabbage, red cabbage, and carrots)
  • 1/2 cup dried cranberries
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sesame sticks
  • 1/3 cup avocado oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1.5 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced

Instructions:

  1. Prepare the chicken. Shred or cube 1 lb cooked rotisserie chicken breast into bite-sized pieces. Note: Using room temperature chicken helps it absorb the dressing better than cold chicken.
  2. Toast the nuts. Place 1/2 cup sliced almonds in a dry pan over medium heat for 3 minutes until golden and fragrant.
  3. Mix the base. In a large bowl, combine 16 oz coleslaw mix, the prepared chicken, 1/2 cup dried cranberries, 3 sliced green onions, and 1/2 cup chopped cilantro.
  4. Create the dressing. In a separate jar, whisk 1/3 cup avocado oil, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1.5 tbsp honey, 1 tsp toasted sesame oil, 1 tsp grated ginger, and 1 minced garlic clove.
  5. Emulsify the liquid. Shake the dressing jar vigorously for 30 seconds until the liquid is thick and opaque.
  6. Combine the elements. Pour the dressing over the cabbage mixture and toss thoroughly with large spoons.
  7. Add the crunch. Sprinkle 1/2 cup toasted almonds and 1/4 cup sesame sticks over the top just before serving.
  8. Season to taste. Taste a leaf and add an extra splash of rice vinegar or a pinch of salt if needed.
  9. Garnish and serve. Top with extra cilantro and green onion tops until the salad looks lush and abundant.