Description

A delicious and refreshing Cranberry Pecan Chicken Salad featuring tender cooked chicken breast, sweet dried cranberries, crunchy pecans, and crisp celery, all tossed in a creamy and tangy poppy seed dressing. Perfect served on mixed greens, in a sandwich, or stuffed into a croissant, this gluten-free main course is quick to prepare and ideal for a light lunch or picnic.

Ingredients

Scale

Salad Ingredients

2 cups cooked chicken breast, shredded or chopped
1/2 cup dried cranberries
1/3 cup chopped pecans
2 celery stalks, finely diced
1/4 cup red onion, finely diced

Dressing Ingredients

1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon poppy seeds
Salt and pepper to taste

Optional

Mixed greens or croissants for serving

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Instructions

Combine Salad Ingredients: In a large bowl, mix together the cooked chicken, dried cranberries, chopped pecans, diced celery, and red onion until well combined.
Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and poppy seeds until smooth and fully incorporated.
Mix Salad and Dressing: Pour the poppy seed dressing over the chicken mixture and gently toss to ensure all ingredients are evenly coated with the dressing.
Season to Taste: Add salt and pepper as desired, adjusting the seasoning to your preference.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled on a bed of mixed greens, in bread such as croissants, or as a standalone dish.

Notes

For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Toast the pecans before adding them to intensify their flavor and crunch.
This salad keeps well refrigerated for up to 3 days, making it perfect for meal prep or leftovers.