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–+ servings
Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad: Quick, Crunchy Joy in a Bowl

Enjoy a vibrant Asian Chicken Cranberry Salad, a high-protein meal ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups cooked chicken shredded or cubed
  • 1 cup dried cranberries
  • 4 cups mixed greens can substitute with spinach or kale
  • 2 units green onions chopped
  • 1 cup peppers diced, bell or any color
For the Dressing
  • 3 tablespoons soy sauce use tamari for gluten-free
  • 2 tablespoons olive oil any neutral oil works
  • 1 tablespoon sesame oil optional, for nutty flavor
  • 1 tablespoon vinegar rice or apple cider
  • salt to taste
  • pepper to taste

Equipment

  • mixing bowl
  • Whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the cooked chicken, dried cranberries, mixed greens, green onions, and diced peppers.
  2. In a separate bowl, whisk together soy sauce, olive oil, sesame oil, and vinegar until emulsified. Season with salt and pepper.
  3. Drizzle the dressing over the salad mixture and toss everything together until well coated.
  4. Serve the salad in lettuce cups or in the mixing bowl.
  5. Store any leftovers in airtight containers in the fridge, keeping the salad and dressing separate.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 30IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

For best quality, consume leftovers within 2 days. Add toasted nuts or seeds for extra crunch.

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