Asian Chicken Cranberry Salad: Your Quick, Flavorful Lunch Solution

This Asian Chicken Cranberry Salad is a quick, delicious meal perfect for any lunch, bursting with flavors from tender chicken and sweet cranberries.

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salad

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Shredded or cubed, rotisserie chicken is ideal.
1 cup Cranberries Dried cranberries work best.
4 cups Mixed Greens Any salad mix can work.
2 tablespoons Green Onions Finely chopped, can substitute with shallots or chives.

For the Dressing

3 tablespoons Soy Sauce Use tamari for a gluten-free alternative.
2 tablespoons Olive Oil Any neutral oil can be used.
1 tablespoon Apple Cider Vinegar Lemon juice can also be used.
1 tablespoon Honey Maple syrup can be a vegan substitute.

For Extra Crunch

1/4 cup Nuts/Seeds Cashews or sunflower seeds provide texture.

Equipment

Mixing bowl
Whisk

Method

Step-by-Step Instructions

Gather a large mixing bowl and add your cooked chicken. Toss in the dried cranberries, mixed greens, and chopped green onions.
In a separate bowl, combine soy sauce, olive oil, apple cider vinegar, and honey. Whisk for about 30 seconds until well emulsified.
Drizzle the dressing over the salad mixture and gently toss until all components are evenly coated.
Serve the salad scooped into lettuce cups, croissants, or wraps, or alongside crunchy crackers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Keep salad elements separate until serving for maximum freshness and crispness. Experiment with different crunchy toppings for added texture.

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