Easy Asian Chicken Cranberry Salad for Fresh Flavor Bliss

This Asian Chicken Cranberry Salad is a quick, no-cook meal that's both gluten-free and bursting with flavor—ready in just 15 minutes.

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Prep Time 15

Total Time 15

Servings: 4 cups

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Use rotisserie chicken for quick preparation
1 cup Cranberries Opt for dried cranberries for best results
4 large Lettuce Cups or Wraps Whole-grain crackers or croissants make a great alternative
1/2 cup Nut of Choice (Pecans/Cashews) Replace with sunflower or pumpkin seeds for a nut-free option

For the Dressing

1/4 cup Soy Sauce Tamari works as a gluten-free substitute
2 tablespoons Honey Feel free to adjust to taste
2 tablespoons Rice Vinegar Apple cider vinegar is a suitable substitute if needed
2 tablespoons Oil Use sesame oil for an extra punch of flavor

Equipment

mixing bowl
whisk
Serving spoon

Method

Preparation

In a large mixing bowl, chop the cooked chicken into bite-sized pieces.
Add the dried cranberries and your choice of nuts to the bowl. Stir gently to combine.
In a small bowl, whisk together soy sauce, honey, rice vinegar, and oil until emulsified.
Drizzle the dressing over the salad mixture and toss until everything is well coated.
Serve in lettuce cups or wraps, aiming for about half a cup in each serving.
Store any leftovers in separate airtight containers in the fridge.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 3000IUVitamin C: 5mgCalcium: 70mgIron: 1.5mg

Notes

For best flavor, enjoy the salad within two days and toast the nuts for enhanced taste.

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