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Cranberry Pecan Chicken Salad topped with poppy seed dressing in a bowl

Cranberry Pecan Chicken Salad with Poppy Seed Dressing

A quick and delicious chicken salad packed with vibrant flavors of tart cranberries and crunchy pecans, perfect for busy days.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use leftover rotisserie chicken.
  • 1 cup celery, chopped
  • 1 cup green onions, chopped
  • ¾ cup dried cranberries
  • ¾ cup pecans, chopped Can substitute with walnuts or sliced almonds.
Dressing Ingredients
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt Can replace with more mayonnaise or dairy-free alternative.
  • 2 tablespoons poppy seeds
  • 1 tablespoon apple cider vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Get the chicken cooked and shredded, using leftover rotisserie chicken if available.
  2. In a large bowl, combine the shredded chicken, chopped celery, green onions, cranberries, and chopped pecans.
Making the Dressing
  1. In a separate bowl, mix together the mayonnaise, Greek yogurt, poppy seeds, apple cider vinegar, salt, and pepper. Whisk until well combined.
Combining
  1. Pour the dressing over the chicken mixture and gently fold everything together until coated.
Chilling
  1. Let your salad chill in the fridge for about 30 minutes to enhance the flavors.
Serving
  1. Serve your salad on a bed of greens, in a sandwich, or straight from the bowl.

Notes

This salad is ideal for meal prep and can be stored in the fridge for up to three days, but expect the pecans may lose some crunch.