Cranberry Pecan Chicken Salad with Poppy Seed Dressing
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a fresh, flavorful, and satisfying dish perfect for lunch, picnics, or meal prep. Juicy chicken, sweet cranberries, crunchy pecans, and crisp greens come together in a creamy, tangy homemade poppy seed dressing. A delicious balance of textures and flavors!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans (toasted optional)
- 2 green onions, thinly sliced
- 2 celery stalks, diced
- 4 cups mixed salad greens or baby spinach
- Optional: crumbled feta or goat cheese
- For the Poppy Seed Dressing:
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon poppy seeds
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together all dressing ingredients until smooth and creamy. Set aside.
- In a large mixing bowl, combine chicken, cranberries, pecans, green onions, and celery.
- Pour dressing over the chicken mixture and toss until well combined.
- Serve over a bed of fresh salad greens or stuff into lettuce wraps or croissants for a sandwich-style option.
- Garnish with cheese, if desired, and enjoy immediately or refrigerate until ready to serve.
Notes
- This salad is great for meal prep and keeps well in the fridge for up to 3 days.
- Toasting the pecans adds extra crunch and flavor.
- Substitute Greek yogurt for part of the mayo for a lighter version.
- Delicious served chilled or at room temperature.
