Delicious Asian Chicken Cranberry Salad in Just 15 Minutes

A quick and satisfying Asian Chicken Cranberry Salad, ready in just 15 minutes, perfect for busy weekdays.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Use rotisserie or pre-cooked chicken
1 cup Cranberries Dried, can swap with raisins or fresh fruit
4 cups Mixed Greens Any salad greens on hand
1 cup Nuts e.g., Pecans or Cashews; for nut-free option, use sunflower or pumpkin seeds

For the Dressing

3 tablespoons Soy Sauce Use tamari for gluten-free
2 tablespoons Olive Oil Can use avocado or sesame oil for different flavor
1 tablespoon Vinegar Rice or Apple Cider; substitute with lemon juice if desired

Equipment

Mixing bowl
whisk
Salad Tongs

Method

Preparation Steps

Shred your cooked chicken into bite-sized pieces and add to a large mixing bowl with mixed greens. This should take about 3 minutes.
Add a handful of dried cranberries and your choice of nuts to the bowl, gently mixing everything together for about 1 minute.
In a separate bowl, whisk together the soy sauce, olive oil, and vinegar, mixing for about 30 seconds until emulsified.
Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is well coated; this should take 1-2 minutes.
Serve immediately in lettuce cups or on croissants. For meal prep, store salad and dressing separately in airtight containers.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store salad and dressing separately to maintain freshness. Customize with seasonal vegetables as desired.

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