Cranberry Pecan Chicken Salad with Poppy Seed Dressing: Sweet, Crunchy, and Creamy
Looking for a quick, nourishing meal that feels just as good to eat as it is easy to make? This Cranberry Pecan Chicken Salad with Poppy Seed Dressing hits all the right notes—crunchy pecans, juicy cranberries, tender chicken, and a creamy dressing with the right tang and zip from apple cider vinegar and poppy seeds. It’s the kind of salad that doesn’t feel like a compromise.
Why I Love This Recipe
It’s perfect for busy days or lazy lunches, but it tastes like something you’d get from a fancy café. You get layers of texture and flavor without cooking anything new if you have leftover chicken. It’s also super flexible—great over greens, stuffed into a sandwich, or served in lettuce cups.
Ingredients
- 2 cups cooked chicken, shredded
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 cups mixed greens
- ¼ cup mayonnaise
- 2 tbsp poppy seeds
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
Ingredient Tips & Variations
- Chicken: Rotisserie chicken works great. Grilled, roasted, or even canned chicken can be used.
- Cranberries: Try dried cherries or chopped dates for a twist.
- Pecans: Toast them first for deeper flavor, or swap in walnuts or almonds.
- Greens: Arugula adds peppery zip, while baby spinach is mild and smooth.
- Make It Lighter: Sub Greek yogurt for some or all of the mayo.
Instructions
1. Prepare the Salad
In a large bowl, combine the shredded chicken, dried cranberries, chopped pecans, and mixed greens.
2. Make the Dressing
In a separate small bowl, whisk together the mayonnaise, poppy seeds, apple cider vinegar, salt, and pepper.
3. Combine & Toss
Pour the dressing over the salad and toss everything together until well coated.
4. Serve
Serve immediately or chill for 15–20 minutes to let flavors meld. Enjoy as a light entrée, stuffed in pita, or scooped into lettuce wraps.
Tips for Success
- Make Ahead: Store the dressing and salad components separately and toss just before serving.
- Double the Dressing: It keeps well in the fridge and works with coleslaw or roasted veggies too.
- Add Color: Sliced apples or grapes make this salad even more refreshing.
- Extra Crunch: Toss in sunflower seeds or granola for added texture.
Serving Suggestions & Pairings
This salad pairs beautifully with:
- A Light, Tangy Chicken Salad (No Mayo) for a lighter twist or mix-and-match salad spread
- Blueberry Lemonade for a fruity, refreshing sip
- No-Bake Monster Cookie Energy Balls as a protein-packed, sweet follow-up
- Chocolate Chip Cookie Bites for a cozy dessert moment
- Pumpkin Delight Dessert for fall-inspired comfort
Storage Tips
- Fridge: Store salad in an airtight container for up to 3 days.
- Keep It Crisp: If using leafy greens, store them separately and mix before eating.
- Dressing: Keeps well in the fridge for up to 1 week in a sealed jar.
More Recipes You’ll Love
Final Thoughts
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a perfect blend of sweet, savory, and creamy goodness—ideal for lunch, meal prep, or potluck season. It’s elegant yet easy, and endlessly customizable.
Try it out and tag @chefmaniac to show off your salad game! Follow for more fresh, feel-good recipes made for real life.
Leave a Reply