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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

Cranberry Pecan Chicken Salad with Poppy Seed Dressing Bliss

A vibrant and easy-to-make Cranberry Pecan Chicken Salad with Poppy Seed Dressing, perfect for holiday gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 cup mayonnaise substitute with Greek yogurt for a lighter option
  • ½ cup sour cream for a dairy-free option, use a plant-based sour cream
  • 2 tablespoons honey maple syrup is a great substitute for a vegan version
  • 1 tablespoon Dijon mustard yellow mustard can be used for a milder taste
  • 2 teaspoons poppy seeds can be omitted if unavailable
  • to taste salt enhances flavor
Salad
  • 2 cups cooked and chopped chicken breast leftover turkey makes a great alternative
  • 1 cup chopped pecans substitute with walnuts or almonds if desired
  • 1 cup dried cranberries other dried fruits like raisins can be used
  • ½ cup sliced green onions regular onions can be substituted but may alter the taste

Equipment

  • mixing bowl
  • whisk
  • tongs

Method
 

Preparation
  1. In a medium bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, poppy seeds, and salt until smooth.
  2. In a large mixing bowl, combine chicken, pecans, cranberries, and green onions. Gently stir together.
  3. Pour dressing over the salad mixture and toss until evenly coated.
  4. Chill in the refrigerator for about 30 minutes if desired, then serve in a bowl or on plates.

Notes

Best enjoyed fresh. Store in an airtight container for up to 2 days. Do not freeze.