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
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
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
