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–+ servings
Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad for a Refreshing Meal Boost

This 15-Minute Asian Chicken Cranberry Salad is a delightful mix of sweet and savory flavors, perfect for busy weekdays.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Chicken rotisserie or pre-cooked
  • 1 cup Cranberries or raisins/chopped apples
  • 1 cup Celery diced; or jicama/cucumber as substitutes
  • 1/4 cup Red Onion finely chopped; or green onions for milder taste
  • 4 cups Mixed Greens or spinach/arugula for texture
For the Dressing
  • 1/4 cup Soy Sauce or Tamari for gluten-free
  • 2 tablespoons Sesame Oil or olive oil if preferred
  • 2 tablespoons Rice Vinegar or apple cider vinegar as alternative
  • 1 tablespoon Honey or Maple Syrup to taste

Equipment

  • Mixing Bowl
  • Small bowl
  • Whisk
  • Spatula
  • large spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add the cooked chicken, cranberries, diced celery, and finely chopped red onion. Gently toss until evenly distributed.
  2. In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well blended.
  3. Pour the prepared dressing over the salad mixture and gently toss again.
  4. Serve your Asian Chicken Cranberry Salad immediately, or store in the fridge in airtight containers for up to two days.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store salad ingredients and dressing separately for optimal freshness; best enjoyed chilled or at room temperature.

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