Description
A sweet and savory cranberry pecan chicken salad tossed in a creamy poppy seed dressing. Packed with tender chicken, chewy cranberries, crunchy pecans, and crisp celery, this refreshing salad is perfect for meal prep, light lunches, or gatherings.
Ingredients
- 2 cups cooked chicken breast, diced (about 2 medium breasts)
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups mixed greens (for serving)
Instructions
- If needed, cook seasoned chicken breasts in a skillet over medium heat for 6–7 minutes per side until internal temperature reaches 165°F (75°C). Cool completely and dice.
- In a large bowl, combine diced chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a small bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and black pepper until smooth.
- Pour dressing over chicken mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled over mixed greens or in sandwiches, wraps, or on its own.
Notes
- Rotisserie chicken can be used to save time.
- Add pecans just before serving for maximum crunch if storing.
- Use all Greek yogurt instead of mayonnaise for a lighter version.
- Store refrigerated up to 2 days; do not freeze.
- Keep salad and greens separate until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if cooking chicken)
- Category: Salad
- Method: No-Cook/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
