Quick and Easy Chicken Cranberry Salad for Flavorful Lunches

A vibrant Chicken Cranberry Salad that transforms leftovers into a flavorful and nutritious lunch in just 15 minutes.

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salads

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Mixed Greens Baby spinach or arugula can be alternatives.
1 cup Cooked Chicken Shredded leftover rotisserie chicken.
1/3 cup Dried Cranberries For a sweet burst.
2 tablespoons Green Onion Chopped; red onion can substitute.

For the Dressing

2 tablespoons Soy Sauce Tamari for a gluten-free option.
3 tablespoons Olive Oil Can use a neutral oil.
1 tablespoon Apple Cider Vinegar White wine vinegar is an alternative.

Optional Crunch

1/4 cup Nuts (e.g., pecans, cashews) Can swap for sunflower or pumpkin seeds.

Equipment

mixing bowl
Whisk

Method

Step-by-Step Instructions

In a large mixing bowl, combine mixed greens, shredded chicken, and dried cranberries. Set aside.
In a separate small bowl, whisk together soy sauce, olive oil, and apple cider vinegar until blended.
Pour the dressing over the salad base and toss gently to coat.
Serve in lettuce cups, wraps, or with whole-grain crackers.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Store salad and dressing separately until serving to maintain freshness and crispness.

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