Description
This Cranberry Pecan Chicken Salad is a delightful mix of tender chicken, sweet cranberries, crunchy pecans, and crisp greens, all tossed in a creamy poppy seed dressing. It’s perfect for a light lunch, a sandwich filling, or a refreshing side dish.
Ingredients
– 2 cups cooked chicken, shredded or diced
– 1/2 cup dried cranberries
– 1/3 cup pecans, chopped
– 2 celery stalks, diced
– 1/4 cup red onion, finely chopped
– 4 cups mixed greens (optional, for serving)
**For the Poppy Seed Dressing:**
– 1/2 cup mayonnaise
– 1 tbsp honey
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 tsp poppy seeds
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a large bowl, combine the shredded chicken, cranberries, pecans, celery, and red onion.
2. In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, Dijon mustard, poppy seeds, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and toss until evenly coated.
4. Serve immediately over mixed greens, in a sandwich, or chilled for later.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
– For a lighter version, substitute Greek yogurt for mayonnaise.
– You can use rotisserie chicken for convenience.
– Add sliced grapes for extra sweetness or swap pecans for almonds.
– Best served chilled for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg