Description
This Cranberry Pecan Chicken Salad combines savory chicken, sweet cranberries, crunchy pecans, and a creamy poppy seed dressing for a perfect meal or side dish.
Ingredients
- cooked chicken breast, shredded or diced
- dried cranberries
- chopped pecans, toasted
- celery, finely chopped
- green onions or red onion, sliced (optional)
- mixed salad greens (spring mix, spinach, or romaine)
- crumbled feta or goat cheese (optional)
Instructions
- In a large bowl, combine the cooked chicken, cranberries, pecans, celery, and onion if using.
- In a separate bowl, whisk together all dressing ingredients: mayonnaise, Greek yogurt or sour cream, vinegar, honey or syrup, mustard, poppy seeds, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and gently stir to coat evenly.
- Chill for 20–30 minutes to let the flavors meld (optional but recommended).
- Serve the salad over greens, in a sandwich or wrap, or alongside crackers. Top with cheese if desired.
Notes
- Rotisserie chicken works perfectly and saves time.
- The dressing can be made ahead of time and stored in the fridge for up to 1 week.
- Dried sweetened cranberries are ideal for the best balance of flavor.
- Toasting the pecans is optional but enhances flavor and crunch.
- This recipe is gluten-free — just double-check labels of condiments.
- For a fruitier twist, add sliced apples or halved grapes.
- Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
