Quick Asian Chicken Cranberry Salad: Flavor in 15 Minutes

Enjoy a quick Asian Chicken Cranberry Salad that's gluten-free and packed with flavor, ready in just 15 minutes.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Breast Shredded or chopped into bite-sized pieces
1 cup Dried Cranberries Can substitute with raisins
4 pieces Green Onions Chopped, can substitute with red onion
1 cup Celery Sliced, can substitute with cucumbers

For the Dressing

3 tablespoons Soy Sauce Tamari can be used for gluten-free option
2 tablespoons Olive Oil Can substitute with avocado oil
1 tablespoon Honey Can replace with maple syrup for vegan option
1 tablespoon Sesame Seeds Can omit or swap with chopped nuts

Equipment

Mixing bowl
Small Bowl
Whisk
tongs

Method

Step‑by‑Step Instructions

In a large mixing bowl, combine chicken, cranberries, green onions, and celery. Toss until evenly distributed.
In a small bowl, whisk together soy sauce, olive oil, honey, and sesame seeds until well combined.
Drizzle dressing over salad ingredients and toss until well coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Keep dressing separate until serving to prevent the salad from becoming soggy. Adjust sweetness of dressing to taste.

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