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–+ servings
Asian Chicken Cranberry Salad

Zesty Asian Chicken Cranberry Salad in 15 Minutes

This Asian Chicken Cranberry Salad is a quick, no-cook meal packed with flavor, nutrition, and vibrant colors, perfect for busy weekdays.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken breast shredded or diced
  • 1 cup cranberries dried
  • 4 cups mixed greens or lettuce, crisp varieties preferred
For the Dressing
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 3 tablespoons olive oil or vegetable oil
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon honey or agave syrup
For the Topping
  • 1/4 cup toasted nuts pecans or cashews, or sunflower seeds for a nut-free option

Equipment

  • Mixing bowl
  • small bowl
  • Whisk
  • forks or salad tongs

Method
 

Prepare the Salad Base
  1. In a large mixing bowl, add your chopped cooked chicken breast, mixed greens, and dried cranberries.
Whisk Together the Dressing
  1. In a separate small bowl, combine the soy sauce, olive oil, rice vinegar, and honey. Whisk until smooth.
Combine and Toss the Salad
  1. Pour the dressing over the salad mixture and gently toss using two forks or salad tongs.
Serve and Enjoy
  1. Distribute the salad into serving dishes and enjoy immediately, or serve in lettuce cups, croissants, or wraps.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store salad and dressing separately to keep greens crisp until serving.

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