Cranberry Pecan Chicken Salad with Poppy Seed Dressing
This refreshing Cranberry Pecan Chicken Salad with Poppy Seed Dressing combines tender chicken, sweet cranberries, crunchy pecans, and a creamy poppy seed dressing. Perfect for light meals, holiday gatherings, or using up leftover turkey or chicken. Easy to prepare in just 30 minutes, this vibrant salad is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Main Dish, Side Dish
- Method: Mixing, Whisking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Dressing:
½ cup mayonnaise
¼ cup sour cream
2 tablespoons honey, softened
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Salt, to taste
For the Salad:
4 cups cooked chicken breast, chopped (about 2 chicken breasts)
1 cup chopped pecans
½ cup dried cranberries
4 green onions, chopped
Instructions
-
In a medium bowl, whisk together all dressing ingredients until smooth and well combined. Season with salt to taste.
-
In a large bowl, combine the chopped chicken, pecans, cranberries, and green onions.
-
Add the dressing to the salad mixture and toss gently to coat everything evenly.
-
Taste and adjust seasoning with more salt if needed.
-
Serve immediately or refrigerate until ready to serve.
Notes
-
Variations: Add diced apples or pears for sweetness, or swap pecans for walnuts or almonds. For a spicy kick, add a pinch of cayenne or red pepper flakes to the dressing.
-
Make it dairy-free: Use avocado or vegan mayo in place of the mayo and sour cream.
-
Storage: Store in an airtight container in the fridge for up to 3 days. Keep dressing separate if storing to avoid sogginess.
-
Fresh vs. Dried Cranberries: Dried cranberries provide sweetness, but fresh cranberries can be used for a tart flavor with added sugar or honey.
