Description
A refreshing and flavorful Cranberry Pecan Chicken Salad with a creamy homemade poppy seed dressing. Perfect for a light lunch or dinner.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 6 cups mixed salad greens
- 1 cup dried cranberries
- 1 cup pecans, toasted
- Optional: sliced apples, feta cheese, or avocado
- 1/3 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons poppy seeds
- Salt and pepper to taste
Instructions
- In a large bowl, combine the salad greens, cooked chicken, dried cranberries, and toasted pecans.
- In a separate small bowl, whisk together the mayonnaise, milk, sugar, and apple cider vinegar until smooth.
- Stir in the poppy seeds and season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to combine.
- Add optional ingredients like sliced apples, feta cheese, or avocado if desired.
- Serve immediately, garnished with extra cranberries and pecans if desired.
Notes
- Use rotisserie chicken for quick preparation.
- Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- Add apple slices just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
