Delicious Asian Chicken Cranberry Salad in Just 15 Minutes

This Asian Chicken Cranberry Salad combines crunchy greens, sweet cranberries, and savory chicken for a quick, no-cook meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked chicken shredded, leftover rotisserie or grilled
1/2 cup cranberries can use raisins or diced apples as a substitute
4 cups mixed greens any leafy greens like spinach or romaine
1/4 cup green onions thinly sliced, can substitute with red onion
1/4 cup cashews or sunflower seeds adds crunch, can use almonds or omit

For the Dressing

3 tablespoons soy sauce can swap with tamari for gluten-free
2 tablespoons rice vinegar can substitute with lemon juice
1 tablespoon sesame oil olive oil can be used but alters the taste
1 tablespoon honey maple syrup offers a vegan alternative

Equipment

Mixing Bowl
Small bowl
Whisk
Salad tongs

Method

Step-by-Step Instructions

Combine mixed greens, cranberries, and green onions in a large mixing bowl. Add shredded cooked chicken and toss gently.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle cashews or sunflower seeds on top for added crunch.
Serve in individual bowls or as lettuce wraps, and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 24gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 73mgSodium: 590mgPotassium: 500mgFiber: 3gSugar: 7gVitamin A: 100IUVitamin C: 60mgCalcium: 6mgIron: 20mg

Notes

Use the freshest ingredients for the best flavor. Store dressing separately until ready to serve to avoid sogginess.

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