Description
Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a crave‑worthy salad that balances sweet, savory, crunchy, and creamy elements — juicy chicken, tart cranberries, toasted pecans, and a bright poppy‑seed vinaigrette make it feel like a satisfying full meal or elegant lunch option.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups mixed salad greens (spinach, arugula, or spring mix)
- ½ cup dried cranberries
- ⅓ cup chopped toasted pecans
- ¼ cup crumbled feta or goat cheese
- ¼ small red onion, thinly sliced
- 1 apple, thinly sliced (optional for extra sweetness and crunch)
- For the poppy seed dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 tbsp poppy seeds
- Salt and black pepper, to taste
Instructions
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper until the dressing is smooth and emulsified.
- In a large salad bowl, combine mixed greens, cooked chicken, dried cranberries, toasted pecans, crumbled cheese, sliced red onion, and apple slices (if using).
- Drizzle the poppy‑seed dressing over the salad and toss gently to coat everything evenly.
- Serve immediately, with extra dressing on the side if desired.
Notes
- Use leftover roasted turkey or rotisserie chicken for a festive or holiday twist.
- Add avocado slices for creaminess or candied pecans for a sweeter crunch.
- For more bulk, stir in cooked quinoa or wild rice before serving.
- To make it dairy‑free or vegan, omit the cheese or use a plant‑based alternative and ensure dressing ingredients align.
- If prepping ahead, store dressing separately and add just before serving to keep greens crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
