Cranberry Pecan Chicken Salad with Poppy Seed Dressing

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a refreshing and flavorful dish that’s perfect for lunch, dinner, or even meal prep. It combines tender chicken, sweet cranberries, crunchy pecans, and a creamy homemade poppy seed dressing. Serve it as a standalone salad, in a wrap, or over fresh greens for a light and nutritious meal.

Ingredients

For the Salad

2 cups cooked chicken breast, shredded or diced
½ cup dried cranberries
½ cup pecans, chopped and lightly toasted
2 celery stalks, finely chopped
¼ cup red onion, finely diced
4 cups mixed salad greens or baby spinach

For the Poppy Seed Dressing

½ cup mayonnaise or Greek yogurt
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp poppy seeds
Salt and black pepper to taste

Instructions

Prepare the Dressing
- In a small bowl, whisk mayonnaise, honey, apple cider vinegar, poppy seeds, salt, and pepper until smooth.
- Taste and adjust sweetness or tanginess by adding a little extra honey or vinegar.
Mix the Salad
- In a large mixing bowl, combine chicken, cranberries, pecans, celery, and red onion.
- Add half the dressing and toss well to coat.
Assemble and Serve
- Place salad greens in a serving bowl or on individual plates.
- Spoon the chicken mixture on top.
- Drizzle with the remaining dressing before serving.

Tips and Variations

Protein Swap: Try turkey, shrimp, or tofu instead of chicken.
Extra Crunch: Add diced apples, cucumbers, or sunflower seeds.
Healthier Option: Use all Greek yogurt for a lighter, tangier dressing.
Meal Prep Friendly: Store chicken salad and greens separately in the fridge for up to 3 days.

Serving Suggestions

Serve in a tortilla wrap for a quick grab-and-go lunch.
Pair with garlic bread or a warm roll for a satisfying dinner.
Use as a filling for stuffed pita pockets.

This easy salad is packed with flavor and texture, making it a versatile dish you’ll want to make again and again.