Description
This Cranberry Pecan Chicken Salad is a sweet and savory mix of tender chicken, dried cranberries, crunchy pecans, and crisp greens, all tossed in a creamy homemade poppy seed dressing. It’s packed with texture, flavor, and comes together in minutes—perfect for a healthy lunch or light dinner!
Ingredients
For the Salad:
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2 cups cooked chicken breast, shredded or diced (rotisserie works great)
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4 cups mixed salad greens or spinach
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1/3 cup dried cranberries
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1/3 cup chopped pecans (toasted for extra flavor)
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1/2 cup diced celery
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1/2 cup red grapes, halved (optional)
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1/4 red onion, thinly sliced
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1/3 cup crumbled feta or goat cheese (optional)
For the Poppy Seed Dressing:
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1/3 cup mayonnaise (or Greek yogurt for lighter version)
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1 tablespoon apple cider vinegar
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1 tablespoon honey
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1 teaspoon poppy seeds
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Salt and pepper, to taste
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1-2 tablespoons milk, to thin if needed
Instructions
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Make the Dressing:
In a small bowl or jar, whisk together mayo, vinegar, honey, poppy seeds, salt, and pepper until smooth. Add a splash of milk to thin if desired. Set aside. -
Assemble the Salad:
In a large bowl, combine shredded chicken, greens, cranberries, pecans, celery, onion, grapes, and cheese (if using). -
Dress and Toss:
Drizzle with the poppy seed dressing and toss gently to coat everything evenly.
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Serve:
Serve immediately or chill for 15–20 minutes to let the flavors blend
Notes
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This salad is great stuffed into wraps, served on croissants, or over a bed of spinach.
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You can use plain Greek yogurt or a mix of yogurt and mayo in the dressing for extra protein.
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Store leftovers in the fridge for up to 3 days (store dressing separately if possible for best texture).