This vibrant and refreshing Cranberry Pecan Chicken Salad with Poppy Seed Dressing is an irresistible combination of tender chicken, sweet dried cranberries, crunchy toasted pecans, and a tangy, creamy dressing. It’s perfect for a light lunch or a stylish dinner starter that’s as flavorful as it is beautiful. The balance of textures and tastes in this salad makes it an unforgettable dish to enjoy on any occasion.
Ingredients
4 cups cooked chicken breast, shredded or diced
1/2 cup dried cranberries
1/2 cup pecans, chopped and toasted
4 green onions, thinly sliced
6 cups mixed greens (such as spinach, arugula, or spring mix)
For the Poppy Seed Dressing:
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, combine the chicken breast, dried cranberries, toasted pecans, green onions, and mixed greens.
In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, Dijon mustard, and poppy seeds. Season with salt and pepper to taste.
Pour the dressing over the salad mixture and toss gently to combine.
Serve immediately and enjoy this flavorful, crunchy, and creamy salad!
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Variations
Add more crunch: I love adding some croutons or even some crispy bacon bits for an extra crunch and flavor.
Vegan Option: If I’m looking to make this salad vegan, I simply swap the chicken for chickpeas or tofu and use a vegan mayo for the dressing.
Extra veggies: For added nutrition, I can toss in some avocado, cucumber, or even bell peppers.
Spicy twist: A sprinkle of red pepper flakes or a dash of hot sauce in the dressing gives it a bit of heat, complementing the sweetness of the cranberries.
Storage/Reheating
I prefer to store the salad in the fridge, but it’s best to keep the dressing separate until just before serving to avoid the greens getting soggy. The salad will stay fresh for about 2-3 days when stored properly. The poppy seed dressing can be stored in an airtight container in the fridge for up to a week, and I can always whisk it again before use.
FAQs
Can I use frozen chicken breast for this recipe?
Yes! I’ve used frozen chicken breast before, but I make sure to fully cook and cool it before using it in the salad. Just make sure to thaw and shred or dice it for the best texture.
How can I make the dressing healthier?
If I’m looking to make the dressing a bit lighter, I might replace the mayonnaise with Greek yogurt or a lighter version of mayo. It’s just as creamy but with fewer calories.
Can I use different nuts?
Absolutely! While pecans are a great match, I’ve also made this salad with almonds or walnuts, and they work beautifully as well.
Can I prepare this salad in advance?
I’d recommend preparing the ingredients in advance but keeping the dressing separate until serving. The chicken, cranberries, nuts, and veggies can be prepped a day ahead and stored in the fridge. Just mix everything and add the dressing when you're ready to serve.
What other greens can I use for the salad?
I love using a mix of spinach, arugula, or spring mix for this salad, but you can also use kale, romaine, or any leafy green that you enjoy. Just make sure to chop the greens into bite-sized pieces if they’re large.
Conclusion
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is one of those dishes that brings together simplicity and flavor in the best way. It’s quick to prepare, endlessly customizable, and offers a satisfying balance of textures and tastes. Whether for a casual meal or something a little more special, I’m sure this salad will become one of your favorites too.
Recipe:
Cranberry Pecan Chicken Salad with Poppy Seed Dressing
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A refreshing and vibrant salad made with tender chicken, sweet cranberries, crunchy toasted pecans, and a tangy poppy seed dressing, perfect for lunch or dinner.
Ingredients
4 cups cooked chicken breast, shredded or diced
½ cup dried cranberries
½ cup pecans, chopped and toasted
4 green onions, thinly sliced
6 cups mixed greens (such as spinach, arugula, or spring mix)
For the Poppy Seed Dressing:
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chicken breast, dried cranberries, toasted pecans, green onions, and mixed greens.
- In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, Dijon mustard, and poppy seeds. Season with salt and pepper to taste.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve immediately and enjoy this flavorful, crunchy, and creamy salad!
Notes
For extra crunch, add croutons or crispy bacon bits.
To make a vegan version, swap chicken for chickpeas or tofu and use vegan mayo in the dressing.
For added nutrition, consider adding avocado, cucumber, or bell peppers.
A sprinkle of red pepper flakes or a dash of hot sauce can give the salad a spicy twist.
Store the salad in the fridge but keep the dressing separate until serving to avoid soggy greens.
The dressing can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing, Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
