Asian Chicken Cranberry Salad: Fresh, Quick, and Delicious!

A quick, no-cook meal featuring chicken, cranberries, and crisp veggies—a perfect option for busy days. Enjoy a refreshing and nutritious Asian Chicken Cranberry Salad!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salads

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup cooked chicken shredded or diced
1/2 cup dried cranberries
2 cups lettuce romaine or butter lettuce
1/4 cup nuts cashews or pecans, optional
1/2 cup other veggies carrots, bell peppers, etc.

For the Dressing

3 tablespoons soy sauce use tamari for gluten-free
1 tablespoon sesame oil
1 teaspoon honey substitute with maple syrup for vegan option
1 tablespoon vinegar rice or apple cider
1 clove garlic minced

Equipment

Mixing Bowl
whisk

Method

Instructions

In a large mixing bowl, combine the cooked chicken, dried cranberries, and any additional veggies. Gently stir to combine.
In a separate bowl, whisk together the soy sauce, sesame oil, honey, and vinegar. Add the minced garlic and mix well.
Drizzle the dressing over the salad mixture and fold gently to coat all ingredients evenly.
For presentation, serve in lettuce cups or in a bowl. Enjoy fresh or store ingredients separately for meal prep.
Store leftovers in an airtight container in the fridge for up to two days, keeping the dressing separate.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Prep ingredients ahead for maximum freshness. Toast nuts for enhanced flavor. Serve immediately after preparation to enjoy the salad at its best.

Tried this recipe?

Let us know how it was!