Description
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a delightful and healthy no-cook recipe combining tender chicken breast with sweet dried cranberries, crunchy pecans, and a tangy, creamy poppy seed dressing. Perfect for a quick lunch or light dinner, it’s naturally gluten-free and easy to prepare in just 15 minutes.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, chopped or shredded
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 2 green onions, thinly sliced
- 1 celery stalk, finely chopped
Dressing Ingredients
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
- Salt and black pepper to taste
Serving Suggestions
- Mixed greens or croissants for serving
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the chopped or shredded cooked chicken breast, dried cranberries, chopped pecans, thinly sliced green onions, and finely chopped celery. Mix gently to combine all the salad components evenly.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, honey, apple cider vinegar, and poppy seeds until the dressing is smooth and well emulsified.
- Mix Dressing with Salad: Pour the prepared poppy seed dressing over the chicken mixture. Stir thoroughly until every ingredient is evenly coated with the dressing.
- Season and Chill: Season the salad with salt and black pepper according to your taste. Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve: After chilling, serve the chicken salad over a bed of mixed greens, or use it as a filling for sandwiches or croissants for a delicious meal.
Notes
- For convenience, use rotisserie chicken as a time saver.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- To make a dairy-free version, replace the Greek yogurt with additional mayonnaise.
