Asian Chicken Cranberry Salad: Quick, Flavorful, No-Cook Fun

A vibrant Asian Chicken Cranberry Salad packed with flavor and crunch, perfect for a quick meal.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 2 bowls

Course: Salad

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups shredded cooked chicken rotisserie chicken works well for convenience
4 cups mixed greens substitute with spinach or kale if desired
0.5 cups dried cranberries

For the Dressing

3 tablespoons soy sauce for gluten-free, use tamari
1 tablespoon rice vinegar
2 teaspoons sesame oil a little goes a long way

For Toppings

0.25 cups crunchy nuts or seeds such as pecans or sunflower seeds

Equipment

Mixing bowl
Whisk
Tongs

Method

Step-by-Step Instructions

In a large mixing bowl, add around 2 cups of shredded cooked chicken and 4 cups of mixed greens. Gently toss them together until the chicken is evenly distributed throughout the greens.
In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 teaspoons of sesame oil until well combined.
Drizzle the freshly prepared dressing over the chicken and greens mixture. Gently toss everything together until well coated.
Sprinkle roughly ½ cup of dried cranberries and ¼ cup of nuts or seeds over the top, distributing evenly.
Serve immediately or store the salad components separately for up to 2 days.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Keep salad components and dressing separate until serving for best freshness. Use rotisserie chicken for quick prep and feel free to customize with leftover vegetables or proteins.

Tried this recipe?

Let us know how it was!