Asian Chicken Cranberry Salad - Your New Favorite No-Cook Meal

A quick and nutritious Asian Chicken Cranberry Salad, perfect for busy weekdays and meal prepping.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Shredded, rotisserie chicken is great for convenience.
1 cup Cranberries Dried cranberries for the best flavor.
4 cups Lettuce Chopped; spinach or kale can be substitutes.

For the Dressing

3 tablespoons Soy Sauce Tamari for gluten-free option.
2 tablespoons Sesame Oil A little adds rich flavor.
1 tablespoon Vinegar Rice vinegar for an Asian twist.

For the Crunch

1/2 cup Nuts Toasted pecans, cashews, or sunflower seeds.
to taste Seasonings Salt, pepper, and optional herbs.

Equipment

Mixing bowl
Whisk
measuring cups
Chef's Knife
Cutting Board

Method

Step-by-Step Instructions

Gather all your ingredients: chop the lettuce, shred the chicken, and prepare the cranberries and nuts.
Whisk together soy sauce, sesame oil, and vinegar until combined.
In a mixing bowl, add chicken, lettuce, and cranberries, then toss gently.
Drizzle dressing over salad and mix until well coated.
Serve in lettuce cups or a bowl, adding crackers for crunch if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For the best flavor and texture, dress the salad just before serving. Keep ingredients separate for meal prep.

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