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!