Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a vibrant, satisfying dish that’s perfect for lunch, potlucks, or light dinners. Tender chicken is tossed with sweet dried cranberries, crunchy pecans, and fresh greens, all drizzled with a sweet and tangy homemade poppy seed dressing. It’s a flavorful and nutritious salad that feels both indulgent and wholesome.
Why You’ll Love This Recipe
- Bursting with sweet, savory, and tangy flavors
- Crunchy, creamy, and juicy textures in every bite
- Easy to make with cooked chicken or rotisserie chicken
- Great for meal prep or packed lunches
- Naturally gluten-free
- Customizable with your favorite salad ingredients
- Light yet filling
- Can be served on its own or in a sandwich/wrap
- Crowd-pleasing and elegant enough for entertaining
- Includes a homemade dressing that’s better than store-bought
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken salad:
- Cooked chicken breast, shredded or chopped
- Dried cranberries
- Chopped pecans (toasted for extra flavor)
- Celery, finely diced
- Red onion, finely diced (optional)
- Spring mix, baby spinach, or romaine lettuce
- Crumbled feta or goat cheese (optional)
For the poppy seed dressing:
- Mayonnaise
- Greek yogurt or sour cream
- Apple cider vinegar
- Honey or maple syrup
- Poppy seeds
- Dijon mustard
- Salt and black pepper
directions
- In a large bowl, combine the cooked chicken, cranberries, pecans, celery, and red onion if using.
- In a separate bowl, whisk together all dressing ingredients: mayo, yogurt, vinegar, honey, 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 over greens, in a sandwich, or with crackers. Top with crumbled cheese if desired.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Chill time: 20 minutes (optional)
- Total time: 15–35 minutes
Variations
- Add fruit: Sliced apples or halved grapes pair beautifully with the dressing.
- Use walnuts or almonds instead of pecans.
- Make it dairy-free: Use all mayo and skip the cheese.
- Serve it differently: Try it in a lettuce wrap, croissant, or stuffed into a pita.
- Spice it up: Add a pinch of cayenne or diced jalapeño for a subtle kick.
storage/reheating
Store the chicken salad (without greens) in an airtight container in the refrigerator for up to 4 days. The dressing can be stored separately if preferred. This salad is best served cold and does not require reheating.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saver and adds flavor. Just shred or chop it and go.
Can I make the dressing ahead of time?
Absolutely. Store it in a jar in the fridge for up to 1 week.
What kind of cranberries should I use?
Dried sweetened cranberries work best for a balance of flavor.
Can I use canned chicken?
Yes, drained canned chicken is a convenient option, though fresh has a better texture.
Do I have to toast the pecans?
No, but toasting enhances their nutty flavor and adds crunch.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check your mayo and mustard.
Can I freeze chicken salad?
It’s not recommended. The texture of the dairy-based dressing doesn’t hold up well after freezing.
Can I substitute the yogurt?
Yes, use all mayo or swap in sour cream or a plant-based yogurt.
What type of greens are best?
Spring mix, spinach, or crisp romaine all work well.
How long will it last in the fridge?
Up to 4 days when stored properly in an airtight container.
Conclusion
Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a beautiful blend of textures and flavors—sweet, creamy, crunchy, and savory all in one bite. It’s quick to make, versatile to serve, and perfect for everything from weekday lunches to entertaining guests. Once you try this satisfying salad, it’s sure to become a regular in your recipe rotation.
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Cranberry Pecan Chicken Salad With Poppy Seed Dressing
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch, Salad
- Method: No Bake/No Cook
- Cuisine: American
Description
This Cranberry Pecan Chicken Salad is creamy, crunchy, and just a little sweet, thanks to dried cranberries and a touch of honey in the poppy seed dressing. Toasted pecans give it a nutty crunch, and the chicken makes it hearty enough for a full meal. Serve it on croissants, in wraps, or over fresh greens!
Ingredients
For the Chicken Salad:
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2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
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1/3 cup dried cranberries
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1/3 cup chopped pecans, toasted
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1/2 cup celery, finely chopped
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2 green onions, thinly sliced (or 2 tbsp red onion)
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Salt & pepper, to taste
For the Poppy Seed Dressing:
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1/3 cup mayonnaise
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2 tablespoons plain Greek yogurt or sour cream
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1 tablespoon honey
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1 tablespoon apple cider vinegar
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1 teaspoon poppy seeds
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Salt & pepper, to taste
Instructions
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Make the dressing:
In a small bowl, whisk together mayo, Greek yogurt, honey, vinegar, poppy seeds, and a pinch of salt and pepper. Adjust seasoning to taste. -
Combine the salad:
In a large bowl, combine the chicken, cranberries, toasted pecans, celery, and green onions. Pour the dressing over the mixture and stir until everything is evenly coated. -
Chill and serve:
Cover and refrigerate for at least 30 minutes to let the flavors come together. Serve chilled on a sandwich, in lettuce cups, or over salad greens.
Notes
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Swap mayo for all Greek yogurt for a lighter version.
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Add chopped apples or grapes for extra sweetness and crunch.
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This salad keeps well in the fridge for 3–4 days — perfect for meal prep!