Description
This bright and flavorful Cranberry Pecan Chicken Salad is a perfect balance of sweet, savory, and crunchy. Tossed with creamy homemade poppy seed dressing, it makes a refreshing lunch or light dinner ready in just 15 minutes.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 4 cups mixed salad greens (spinach, arugula, romaine, etc.)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- Poppy Seed Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
- Salt and pepper, to taste
- Optional Add-ins:
- 1/2 apple, thinly sliced
- 1/2 avocado, diced
- 1/4 cup crumbled feta cheese
Instructions
- In a large bowl, combine salad greens, cooked chicken, cranberries, and toasted pecans. Add optional ingredients if using.
- In a separate bowl, whisk together mayonnaise, milk, sugar, and apple cider vinegar until smooth. Stir in poppy seeds. Season with salt and pepper to taste.
- Drizzle dressing over salad and toss gently until well coated.
- Garnish with extra cranberries and pecans, and serve immediately.
Notes
- Use rotisserie chicken to save time.
- Greek yogurt can be used in place of mayonnaise for a lighter dressing.
- To toast pecans: heat in a dry skillet over medium heat for 5–7 minutes, stirring often.
- Store leftover dressing separately and mix before serving to prevent soggy greens.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to toast pecans)
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 9g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
