Asian Chicken Cranberry Salad: A Fresh No-Cook Delight

A vibrant, no-cook Asian Chicken Cranberry Salad combining tender chicken, sweet cranberries, and zesty dressing for a delightful meal prep option.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked chicken Use rotisserie or leftover chicken
½ cup dried cranberries Or use fresh cranberries
4 cups mixed greens Choose your favorite leafy greens

For the Dressing

3 tablespoons soy sauce Substitute tamari for gluten-free
2 tablespoons olive oil
1 tablespoon vinegar Use rice or apple cider vinegar

For the Crunch

½ cup toasted nuts Pecans or cashews; sunflower seeds as nut-free alternative

Equipment

Mixing Bowl
small bowl
whisk
Large spoon

Method

Step-by-Step Instructions for Asian Chicken Cranberry Salad

In a large mixing bowl, add approximately 4 cups of mixed greens. Shred about 2 cups of cooked chicken and combine it with the greens. Toss gently.
Add about ½ cup of dried cranberries to the salad base and gently fold the mixture to ensure the cranberries are well-distributed.
In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of olive oil, and 1 tablespoon of rice vinegar until well combined.
Drizzle the dressing over the salad and toss gently to coat every ingredient evenly.
Top your salad with about ½ cup of toasted nuts, gently fold in to distribute evenly.
Serve immediately or store the dressing separately until ready to enjoy.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 20gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 250mgFiber: 3gSugar: 8gVitamin A: 50IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Keep dressing separate until serving to prevent sogginess. Meal prep by assembling salad ingredients without dressing.

Tried this recipe?

Let us know how it was!