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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

A refreshing and versatile chicken salad loaded with juicy chicken, tart cranberries, and crunchy pecans, all tied together with a delicious poppy seed dressing.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, chopped or shredded leftover rotisserie works well
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans toast in a skillet for extra crunch
  • 2 pieces green onions, sliced thin
  • 2 stalks celery, diced
  • 1/2 cup mayo or Greek yogurt for a healthier option
  • 2 tablespoons poppy seed dressing store-bought or homemade
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
Optional Ingredients
  • to taste extra poppy seed dressing for drizzling
  • to taste lettuce leaves for serving

Method
 

Preparation
  1. In a large bowl, combine chicken, cranberries, pecans, celery, and green onions.
  2. In a small bowl, whisk together mayo, poppy seed dressing, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the chicken mixture and mix until fully coated.
  4. If you want extra crunch, add the pecans last.
  5. Chill in the fridge for about 20 minutes before serving.

Notes

This salad is versatile: replace pecans with walnuts or almonds, or use dried cherries instead of cranberries. For added richness, consider crumbled goat cheese or feta. Store leftovers in an airtight container in the fridge for up to 3 days, and consider adding more dressing just before serving.