Deliciously Crunchy Asian Chicken Cranberry Salad Recipe

This Asian Chicken Cranberry Salad is a colorful and flavor-packed meal, perfect for busy weekdays.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups mixed greens fresh or substitute with spinach or kale
1 cup shredded cooked chicken use rotisserie chicken for convenience
1/2 cup dried cranberries provides a sweet burst of flavor
1/2 cup toasted nuts/seeds optional, try pecans or sunflower seeds

For the Dressing

3 tablespoons soy sauce use tamari for gluten-free option
1 tablespoon sesame oil provides a rich, nutty flavor
additional dressing ingredients (ginger or garlic) optional for added flavor

Serving Options

crunchy lettuce cups for serving style
flaky croissants for serving style
whole-grain crackers to round out the meal

Equipment

Mixing Bowl
whisk
salad tongs

Method

Step‑by‑Step Instructions

In a large mixing bowl, combine 2 cups of mixed greens with 1 cup of shredded cooked chicken and ½ cup of dried cranberries. Toss gently to mix well.
In a separate small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and additional ingredients like minced ginger or garlic if desired until smooth.
Just before serving, drizzle the dressing over the salad mixture and toss gently to coat all ingredients.
Serve in crispy lettuce cups or flaky croissants for a fun presentation, or arrange on a platter with whole-grain crackers.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 30IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Store leftover salad in an airtight container for up to 3 days. Keep dressing separate to maintain freshness.

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