Description
A vibrant and flavorful Cranberry Pecan Chicken Salad tossed with a tangy poppy seed dressing. This quick and easy recipe combines tender cooked chicken breast with crunchy pecans, sweet dried cranberries, and fresh green onions, all coated in a creamy, slightly sweet dressing perfect for a light lunch or picnic.
Ingredients
Scale
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons honey (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- Salt, to taste
Salad Ingredients
- 4 cups cooked chicken breast, chopped (about 2 chicken breasts)
- 1 cup pecans, chopped
- 1/2 cup dried cranberries
- 4 green onions, chopped
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, and poppy seeds until the mixture is smooth and well blended. Season with salt to taste, adjusting as needed to balance the flavors.
- Combine Salad Ingredients: In a large bowl, add the cooked and chopped chicken breast, chopped pecans, dried cranberries, and chopped green onions. Toss them together gently to evenly distribute all the components.
- Toss with Dressing: Pour the prepared poppy seed dressing over the salad mixture. Toss everything together carefully until each ingredient is well coated with the creamy dressing. Add salt if needed and adjust seasoning to preference.
Notes
- For best flavor, use freshly cooked chicken breast chilled before chopping.
- You can substitute Greek yogurt for sour cream for a lighter dressing version.
- Toast pecans lightly to enhance their flavor before adding them to the salad.
- This salad can be served immediately or refrigerated for an hour to meld flavors.
- Excellent served on a bed of greens, in sandwiches, or wraps.
