Description
This vibrant and flavorful dish features tender chunks of chicken tossed with chewy dried cranberries, crunchy toasted pecans, and fresh green onions, all coated in a creamy, sweet-and-tangy poppy seed dressing. Served over a bed of crisp greens, it makes for a refreshing yet hearty meal.
Ingredients
For the Salad:
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4 cups cooked chicken breast, diced or shredded (rotisserie chicken works great)
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1 cup pecans, roughly chopped and lightly toasted
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1/2 cup dried cranberries
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4 green onions (or 1/2 cup red onion), finely chopped
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Fresh salad greens (such as butter lettuce or mixed greens), for serving
For the Poppy Seed Dressing:
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1/2 cup mayonnaise
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1/4 cup sour cream (or Greek yogurt)
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2 tbsp honey (or apple cider vinegar/lemon juice for a tangier profile)
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1 tbsp Dijon mustard
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1 tbsp poppy seeds
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Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, honey, Dijon mustard, poppy seeds, salt, and pepper until smooth and well combined.
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Combine Salad Ingredients: In a large mixing bowl, combine the diced cooked chicken, chopped pecans, dried cranberries, and chopped green onions.
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Coat with Dressing: Pour the poppy seed dressing over the chicken mixture. Gently toss everything together until the ingredients are evenly coated.
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Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
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Serve: Arrange a bed of fresh salad greens on a platter or in bowls, and top generously with the cranberry pecan chicken salad.
