Cranberry Pecan Chicken Salad with Poppy Seed Dressing

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If you’re looking for a delicious, satisfying, and slightly sweet chicken salad that’s perfect for meal prep, brunch spreads, or a light dinner, then this Cranberry Pecan Chicken Salad with Poppy Seed Dressing is about to be your new go-to recipe. This salad brings together tender chunks of chicken, crunchy pecans, tart dried cranberries, and fresh green onions—all tossed in a creamy, honey-kissed poppy seed dressing that ties it all together beautifully.

This recipe is ideal for busy professionals, moms on the go, health-conscious eaters, and anyone who loves a mix of texture and flavor in their salads. Whether you’re prepping lunchboxes or hosting a weekend lunch with friends, this salad is as versatile as it is crave-worthy.

Why You’ll Love This Recipe

  • Easy and Quick: Ready in under 20 minutes if your chicken is already cooked.
  • Meal Prep Friendly: Perfect for storing in the fridge and enjoying all week long.
  • Flavor-Packed: A delightful mix of creamy, sweet, tangy, and crunchy.
  • Customizable: Easily adaptable with swaps for nuts, fruit, or protein.

Ingredients Breakdown

For the Poppy Seed Dressing:

  • ½ cup mayonnaise – The creamy base for richness.
  • ¼ cup sour cream – Adds tang and smooth texture.
  • 2 tbsp honey – Softened for easy blending; adds natural sweetness.
  • 1 tbsp Dijon mustard – For a little kick and depth of flavor.
  • 1 tbsp poppy seeds – Brings texture and a touch of nuttiness.
  • Salt to taste

For the Chicken Salad:

  • 4 cups cooked chicken breast, chopped (about 2 large breasts)
  • 1 cup chopped pecans – Toasted if you prefer a richer, nuttier flavor.
  • ½ cup dried cranberries – Tart and sweet, balancing the richness.
  • 4 green onions, chopped – Adds freshness and a mild bite.

Instructions

  1. Make the Dressing:
    In a medium bowl, whisk together the mayonnaise, sour cream, honey, Dijon mustard, and poppy seeds until smooth. Season with salt to taste.
  2. Assemble the Salad:
    In a large bowl, combine chopped chicken, pecans, cranberries, and green onions.
  3. Combine:
    Pour the dressing over the salad mixture and toss until everything is well coated. Taste and adjust salt as needed.

Equipment You’ll Need

  • Mixing bowls (medium and large)
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Spatula or large spoon for mixing

Recipe Tips & Notes

  • Use Rotisserie Chicken: For an easy shortcut, use pre-cooked rotisserie chicken. It adds extra flavor and cuts prep time in half.
  • Toasting Pecans: Want deeper flavor? Toast the pecans in a dry skillet over medium heat for 4–5 minutes until fragrant.
  • Make It Lighter: Swap the mayo for Greek yogurt to reduce calories and fat.
  • Add Crunch: Toss in some chopped celery or sliced apples for an extra crunch.
  • Make It a Meal: Serve it on a bed of mixed greens, in a croissant, or wrapped in lettuce leaves.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, avoid freezing, as the dairy-based dressing may separate when thawed.

Suggested Food and Drink Pairings

This salad pairs beautifully with:

  • Chilled white wine – Sauvignon Blanc or Pinot Grigio complement the sweet and tangy notes.
  • Crispy crackers or buttery croissants – For serving as a light lunch or appetizer.
  • Fresh fruit salad – Adds even more freshness and sweetness to the meal.
  • Sparkling water with lemon or cucumber – A refreshing non-alcoholic option.

Variations and Swaps

Here are some creative twists you can try:

  • Protein Swap: Use turkey, canned tuna, or even chickpeas for a vegetarian version.
  • Nut-Free: Replace pecans with sunflower seeds or leave them out entirely.
  • Different Dried Fruits: Substitute cranberries with raisins, dried cherries, or chopped dates.
  • Vegan Option: Use vegan mayo and sour cream, and swap chicken for chickpeas or tofu.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Absolutely! This salad actually tastes better after sitting for a few hours as the flavors meld. Just be sure to store it properly in an airtight container in the fridge.

Q: What’s the best way to cook the chicken for this salad?
A: Poached, grilled, or baked chicken breast all work well. For convenience, rotisserie chicken is an excellent option too.

Q: Can I make the dressing dairy-free?
A: Yes! Use dairy-free mayo and sour cream alternatives. You could also try a vinaigrette-based poppy seed dressing.

Q: Is this salad keto-friendly?
A: With a few small tweaks—such as reducing or omitting the honey and dried cranberries—it can be made lower in carbs and more keto-friendly.

Q: What’s the best way to serve this salad for a crowd?
A: Serve it in a large bowl with croissant halves or slider buns on the side, or make it into mini lettuce wraps for a finger food option.

Final Thoughts

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is proof that healthy, hearty meals don’t have to be boring. It’s a celebration of texture and flavor with a balance of creamy, crunchy, sweet, and savory elements in every bite. Whether you’re meal prepping or hosting a ladies’ lunch, this recipe is guaranteed to be a hit.

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