Savory Asian Chicken Cranberry Salad for Effortless Lunches

This Asian Chicken Cranberry Salad combines sweet cranberries and savory chicken for a refreshing and healthy lunch option.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked chicken shredded or diced; use rotisserie or leftovers for convenience
1 cup cranberries provides sweetness and tartness
4 cups mixed greens fresh base; can be swapped for spinach or arugula
2 stalks green onions offers a fresh crunch; red onions can be used too

For the Dressing

3 tablespoons soy sauce adds umami flavor; use tamari for gluten-free
2 tablespoons rice vinegar balances acidity; can substitute with apple cider vinegar
1 tablespoon sesame oil infuses nutty taste; olive oil is a good substitute

For the Crunch

0.5 cup chopped nuts e.g., pecans or cashews; sunflower or pumpkin seeds for nut-free

Equipment

mixing bowl
whisk
fork or tongs
Airtight containers

Method

Step-by-Step Instructions

In a large mixing bowl, add the cooked chicken, cranberries, and mixed greens. Toss until well combined.
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil for the dressing.
Pour the dressing over the salad ingredients and toss gently until everything is well coated.
Sprinkle chopped nuts over the salad and give it a gentle toss to distribute.
Serve immediately or store components separately in airtight containers for meal prep.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 15gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This salad is best enjoyed fresh but can be stored separately in the fridge for up to 2 days. Keep dressing aside until serving for crisp greens.

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