Description
Cranberry pecan chicken salad with poppy seed dressing is a vibrant, hearty salad made with juicy chicken, dried cranberries, toasted pecans, crisp greens, and a creamy, tangy-sweet poppy seed dressing. It’s the perfect blend of flavors and textures for a refreshing, full-meal salad.
Ingredients
- For the salad:
- 2 cups cooked chicken breast or thighs, chopped or shredded
- 6 cups mixed greens (spinach, arugula, or romaine)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted if desired)
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta or goat cheese (optional)
- 1 apple or pear, thinly sliced (optional)
- For the poppy seed dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp honey or maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp poppy seeds
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together mayonnaise, yogurt, honey, vinegar, poppy seeds, mustard (if using), salt, and pepper until smooth. Adjust seasoning to taste.
- In a large bowl, combine mixed greens, chicken, cranberries, pecans, red onion, cheese, and fruit (if using).
- Drizzle dressing over the salad and gently toss until everything is well coated.
- Serve immediately or chill briefly before serving.
Notes
- Use leftover grilled or rotisserie chicken for convenience.
- Toast pecans in a dry skillet for 3–5 minutes for extra flavor.
- Make the dressing ahead and store in the fridge for up to 5 days.
- Omit cheese and use dairy-free yogurt for a dairy-free version.
- Turn into a wrap or grain bowl for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 11g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
