This is a bright, crunchy, and creamy chicken salad combining tender chicken, dried cranberries, toasted pecans, crisp greens, and a silky poppy seed dressing — ready in about 15 minutes.

Why You’ll Love This Recipe

I love this salad because it’s quick, versatile, and delivers a satisfying medley of flavors and textures. The sweetness of the cranberries, the nuttiness of toasted pecans, and the creamy poppy seed dressing all complement the savory chicken beautifully. It works as a light lunch, a side, or as part of a buffet spread. Also, it’s easy to tweak with add‑ins to suit what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)

• 4 cups mixed salad greens (e.g. baby spinach, arugula, romaine)

• ½ cup dried cranberries

• ½ cup pecans, toasted

• ¼ cup mayonnaise

• 2 tablespoons milk

• 1 tablespoon sugar

• 1 tablespoon apple cider vinegar

• 1 teaspoon poppy seeds

• Salt and pepper, to taste

• Optional:
   • ½ apple, thinly sliced
   • ½ avocado, diced
   • ¼ cup crumbled feta cheese

Directions

1. In a large mixing bowl, combine the salad greens, cooked chicken, dried cranberries, and toasted pecans. If using optional ingredients (apple, avocado, feta), add them now.

2. In a smaller bowl, whisk together the mayonnaise, milk, sugar, and apple cider vinegar until creamy and smooth. Then stir in the poppy seeds, and season with salt and pepper to taste.

3. Gradually drizzle the dressing over the salad, tossing gently as I go until everything is evenly coated.

4. Garnish with extra cranberries and pecans as a finishing touch, then serve immediately.

Servings And Timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time (for toasting pecans): 5 minutes

• Total time: ~15 minutes

Variations

• Apple Crunch: Add thin slices of Honeycrisp or Granny Smith apple for extra freshness.

• Cheesy Boost: Crumbled feta or goat cheese adds tang and creaminess.

• Greens Swap: Use kale or baby spinach instead of mixed greens for a heartier base.

• Nut Swap / Candied Version: Use walnuts or sliced almonds, or try candied pecans for sweetness.

• Vegan Version: Replace chicken with chickpeas and use vegan mayo or a plant‑based alternative. Adjust sweetness and acidity to balance.

Storage/Reheating

• Storing leftovers: If I’m making ahead, I keep the dressing separate from the salad until serving time. Once the salad is dressed, it’s best eaten within a day to avoid sogginess.

• Freezing: This salad doesn’t freeze well — the greens and dressing lose texture and become mushy.

• Reheating: There’s no reheating — this is meant to be served cold and crisp.

FAQs

Can I Use Rotisserie Chicken In This Recipe?

Absolutely. I often use rotisserie chicken—it saves so much time. I just shred or chop it and toss it in.

Is There A Substitute For Mayonnaise In The Dressing?

Yes. I sometimes use Greek yogurt (or a light yogurt alternative) for a tangier, lighter version. If I swap mayo, I adjust sugar or vinegar to keep the right balance.

How Do I Toast Pecans Properly?

I toast pecans in a dry skillet over medium heat, stirring occasionally, for 5–7 minutes until they’re fragrant and lightly browned. Watch closely—they can burn fast.

Can I Make The Dressing In Advance?

Yes — the dressing can be prepared up to 4 days ahead and stored in an airtight container in the fridge. I just stir it well before using.

What Can I Serve This Salad With?

I like serving this salad with crusty bread or warm dinner rolls. It also works beautifully in wraps, pita pockets, or as a light main dish.

Conclusion

This cranberry pecan chicken salad with poppy seed dressing has become one of my favorite go‑to recipes. It’s fast, flavorful, and flexible enough to adapt to what’s in my fridge. If I want to lighten it up, I tweak the dressing or add more greens; if I want to make it hearty, I toss in quinoa or extra nuts. Give it a try — I bet it’ll become one I reach for often.