Description
A fresh and flavorful chicken salad made with tender chicken, sweet dried cranberries, crunchy pecans, and crisp greens, tossed in a creamy poppy seed dressing. Perfect for a light lunch or dinner.
Ingredients
- 2 cups cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 4 cups mixed salad greens
- 1/4 cup red onion, thinly sliced
- 1/2 cup celery, chopped
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the diced chicken, dried cranberries, chopped pecans, celery, and red onion.
- In a separate bowl, whisk together the mayonnaise, honey, apple cider vinegar, Dijon mustard, poppy seeds, salt, and black pepper until smooth.
- Pour the poppy seed dressing over the chicken mixture and gently toss until evenly coated.
- Arrange the mixed salad greens on serving plates or in a large serving bowl.
- Spoon the cranberry pecan chicken salad over the greens.
- Serve immediately or chill for 20–30 minutes for enhanced flavor.
Notes
- Greek yogurt can be substituted for mayonnaise for a lighter version.
- Rotisserie chicken works well to save time.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American