Description

A quick, flavor-packed chicken salad featuring dried cranberries, toasted pecans, and a creamy poppy seed dressing. Perfect for lunch or a light dinner.

Ingredients

2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)
4 cups mixed salad greens (e.g., baby spinach, arugula, or romaine)
1/2 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup mayonnaise
2 tablespoons milk
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 teaspoon poppy seeds
Salt and pepper to taste
Optional: 1/2 sliced apple
Optional: 1/2 avocado, diced
Optional: 1/4 cup crumbled feta cheese

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Instructions

In a large mixing bowl, combine salad greens, cooked chicken, dried cranberries, and toasted pecans. Add optional ingredients like apple, avocado, or feta if using.
In a small bowl, whisk together mayonnaise, milk, sugar, and apple cider vinegar until smooth. Stir in poppy seeds, then season with salt and pepper to taste.
Drizzle dressing over the salad gradually and toss gently until evenly coated.
Top with extra cranberries and pecans if desired. Serve immediately.

Notes

Toast pecans in a dry skillet over medium heat for 5-7 minutes until fragrant.
Use fresh, crisp greens for best texture.
Start with less dressing—you can always add more.
Serve with bread, in wraps, or as a light meal on its own.
Store dressing separately if making ahead.