CRANBERRY PECAN CHICKEN SALAD WITH POPPY SEED DRESSING
This Cranberry Pecan Chicken Salad is fresh, crunchy, and sweet-tangy with a creamy poppy seed dressing. Perfect for sandwiches, wraps, or on a bed of greens.
Ingredients
Ingredients:
- 2 cups cooked chicken shredded or diced
- ½ cup dried cranberries
- ½ cup pecans chopped
- ¼ cup celery diced
- ¼ cup red onion finely diced
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lettuce or bread for serving
Instructions
Prepare Salad Base:
- In a large bowl, combine chicken, cranberries, pecans, celery, and red onion.
Make Dressing:
- In a small bowl, whisk together mayonnaise, honey, poppy seeds, salt, and black pepper.
Combine Salad:
- Pour dressing over the chicken mixture and toss gently until evenly coated.
Serve:
- Serve on a bed of lettuce or in sandwiches/wraps. Chill if desired before serving.
Notes
- Make Ahead: Prepare salad a few hours in advance for flavors to meld.
- Variations: Add apples, grapes, or toasted almonds for extra texture.
- Serving Suggestions: Serve as a light lunch or picnic sandwich filling.
- Allergy-Friendly: Use dairy-free mayonnaise if needed.
- Storage Tips: Store in an airtight container in the refrigerator for up to 2 days.