Cranberry Pecan Chicken Salad with Poppy Seed Dressing: A Sweet and Savory Delight
Looking for a fresh and satisfying dish that brings together crunch, creaminess, and a pop of sweet and tangy flavor? This Cranberry Pecan Chicken Salad with Poppy Seed Dressing hits all the right notes.
Packed with shredded chicken, sweet dried cranberries, buttery pecans, crisp celery, and green onions, it’s tossed in a creamy Greek yogurt and mayo-based poppy seed dressing that adds just the right zing. Serve it over lettuce, in a wrap, or sandwiched between croissants for a crowd-pleasing meal any time of year.
Why I Love This Recipe
This is my kind of chicken salad: no boring bites here. Each forkful has texture, flavor, and color. It’s just as perfect for make-ahead meal prep as it is for brunch with friends or a refreshing summer dinner. Best of all, the dressing is lightened up with Greek yogurt—so it feels indulgent but isn’t heavy.
Ingredients You’ll Need
- 2 cups cooked chicken, shredded or chopped
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup diced celery
- 2 green onions, sliced
For the Poppy Seed Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- Salt and pepper, to taste
Ingredient Notes & Swaps
- Chicken: Rotisserie chicken works great. Grilled or baked chicken breasts or thighs are also delicious.
- Pecans: Toast them lightly in a dry pan for extra flavor, or substitute with walnuts or sliced almonds.
- Cranberries: Golden raisins or chopped dried cherries work as alternatives.
- Dressing: Want it tangier? Add a splash of lemon juice or Dijon mustard.
How to Make Cranberry Pecan Chicken Salad
1. Prep Your Ingredients
In a large bowl, combine the cooked shredded chicken, dried cranberries, chopped pecans, diced celery, and sliced green onions.
2. Whisk the Dressing
In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and pepper until smooth and creamy.
3. Combine
Pour the dressing over the chicken mixture. Toss everything together until well-coated and evenly mixed.
4. Chill
Cover and refrigerate the salad for at least 1 hour before serving. This allows the flavors to develop and meld beautifully.
5. Serve
Serve the chicken salad over a bed of greens, in lettuce cups, on toast, or tucked into croissants or wraps for a satisfying meal.
Tips for Success
- Use chilled chicken: It helps the dressing cling better and prevents sogginess.
- Make it ahead: This salad is ideal for prepping the night before—it only gets better.
- Toast your pecans: A quick toast in a dry pan brings out nutty depth and crunch.
- Add fruit or greens: Try apple chunks, grapes, or serve over baby spinach for extra nutrition.
Serving Suggestions & Pairings
Pair your Cranberry Pecan Chicken Salad with:
- A chilled glass of Blueberry Lemonade
- Flaky croissants or whole grain wraps
- A simple side like Baked Brie Appetizer
- A sweet finish like Chocolate Chip Cookie Bites
- Or a companion salad like this Light Tangy Chicken Salad (No Mayo!)
Storage Tips
- Refrigerator: Store covered in the fridge for up to 3 days.
- Meal Prep: Divide into containers for quick grab-and-go lunches.
- Avoid freezing: The mayo/yogurt base doesn’t freeze well and may separate when thawed.
More Fresh Recipes You’ll Love
- A Light Tangy Chicken Salad (No Mayo!)
- These Easy Turkey Wings
- The Best Refreshing Blueberry Lemonade
- Old-School No-Bake Cookies
- Chocolate Chip Cookie Bites
Final Thoughts
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is the kind of recipe that becomes a go-to. It’s easy to whip up, endlessly customizable, and always hits the spot. Whether you’re hosting brunch, packing lunch, or craving something crisp and creamy, this one delivers.
Tried it? Snap a pic and tag us @chefmaniac! Got a fun twist or added ingredient? Share your version—we love seeing how you make these recipes your own.
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