Colorful Asian Chicken Cranberry Salad for a Fresh Twist

Quick Asian Chicken Cranberry Salad is a vibrant, crunchy dish that's customizable and gluten-free, perfect for a fresh lunch solution.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Mixed Greens or lettuce
2 cups Cooked Chicken shredded, leftover rotisserie chicken or poached chicken
1 cup Cranberries dried
3 Green Onions chopped

For the Dressing

3 tablespoons Soy Sauce or tamari for gluten-free
2 tablespoons Sesame Oil or olive oil if needed
2 tablespoons Rice Vinegar or other vinegar options
1 tablespoon Honey or maple syrup

For Garnish

1/2 cup Nuts e.g., toasted pecans or cashews

Equipment

Mixing Bowl
whisk
tongs

Method

Step-by-Step Instructions

In a large mixing bowl, combine mixed greens, cooked chicken, cranberries, and green onions.
In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well-blended.
Drizzle the dressing over the salad base and toss gently for about 30 seconds.
If serving immediately, add nuts and toss again to combine.
For meal prep, store salad and dressing separately in airtight containers.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 32gProtein: 22gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and maintain the crunch by storing dressing separately until serving.

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