Quick Asian Chicken Cranberry Salad for a Flavorful Lunch

This Asian Chicken Cranberry Salad is a vibrant, no-cook delight perfect for lunch.

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Use leftover or rotisserie chicken
1 cup Cranberries Substitute with raisins or chopped apples if needed
4 cups Mixed Greens Spinach or kale can be great alternatives
2 tablespoons Green Onions Thinly sliced; optional

For the Dressing

3 tablespoons Soy Sauce Tamari is a gluten-free alternative
2 tablespoons Sesame Oil Olive oil works in a pinch
2 tablespoons Rice Vinegar Apple cider vinegar is a substitute

For the Crunch

1/4 cup Nuts (e.g., pecans or cashews) Consider using seeds for a nut-free option

Equipment

Mixing Bowl
small bowl
whisk
tongs

Method

Step-by-Step Instructions

Begin by gathering all your ingredients for the Asian Chicken Cranberry Salad. Chop your cooked chicken into bite-sized pieces, thinly slice the green onions, and rinse your mixed greens under cold water.
In a large mixing bowl, combine the greens with the chopped chicken and onions.
In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well combined.
Sprinkle the dried cranberries over the chicken and greens mixture, then drizzle the dressing on top and toss everything together.
To serve, either dish it out into individual bowls or serve it family-style directly from the mixing bowl.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

For best flavor, use fresh ingredients and consider making the dressing in advance. Store greens and dressing separately to maintain freshness.

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