This cranberry pecan chicken salad with poppy seed dressing is one of my favorite fresh and flavorful meals. It’s packed with texture—crunchy pecans, chewy dried cranberries, juicy chicken, and crisp greens—all tied together with a creamy, sweet-tangy poppy seed dressing. It’s as satisfying as it is beautiful and perfect for lunch or a light dinner.
Why You’ll Love This Recipe
I love this salad because it’s hearty without being heavy. The combination of sweet dried cranberries and toasted pecans with savory chicken creates the perfect balance. The poppy seed dressing adds a creamy brightness that makes every bite irresistible. It’s also incredibly easy to put together, and I can prep the components in advance for quick meals throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad:
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Cooked chicken breast or thighs, shredded or chopped
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Mixed greens or baby spinach
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Dried cranberries
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Chopped pecans (toasted for extra flavor)
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Red onion, thinly sliced
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Crumbled feta or goat cheese (optional)
For the poppy seed dressing:
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Mayonnaise
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Greek yogurt or sour cream
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Apple cider vinegar
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Honey
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Poppy seeds
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Salt and black pepper
Directions
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I start by toasting the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then let them cool.
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In a small bowl, I whisk together the mayo, yogurt, vinegar, honey, poppy seeds, salt, and pepper until smooth and creamy.
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In a large salad bowl, I combine the greens, cooked chicken, cranberries, toasted pecans, and red onion.
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I drizzle the poppy seed dressing over the salad and toss gently to coat.
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If I’m using cheese, I sprinkle it on just before serving for extra richness.
Servings and timing
This recipe serves 4. It takes about 15 minutes to prepare if the chicken is already cooked. If I need to cook the chicken fresh, I add an extra 15–20 minutes depending on the method.
Variations
Sometimes I swap out the cranberries for fresh apple slices or chopped grapes. I also like using rotisserie chicken for convenience. For a dairy-free version, I skip the cheese and use a dairy-free yogurt in the dressing. When I want a lower-carb option, I add avocado and skip any sweeteners in the dressing.
Storage/Reheating
I store leftover components separately: the dressing in a sealed jar, and the salad ingredients in a container lined with a paper towel to keep them crisp. Everything keeps well in the fridge for up to 3 days. I don’t reheat this dish since it’s best served cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, I often prep all the ingredients ahead and just assemble the salad right before serving to keep everything fresh and crunchy.
What’s the best chicken to use?
I like using grilled or poached chicken breast, but rotisserie chicken or leftover roasted chicken works great too.
Is the dressing sweet?
It has a slight sweetness from the honey, which balances the tangy vinegar and creamy base. I adjust the honey depending on how sweet I want it.
Can I use another nut instead of pecans?
Absolutely. I’ve made it with walnuts, almonds, and even sunflower seeds. Toasting them brings out the flavor.
What can I serve with this salad?
It’s great on its own, but I also serve it with a slice of crusty bread, a side of soup, or stuffed into a wrap or pita for a more filling meal.
Conclusion
This cranberry pecan chicken salad with poppy seed dressing is a fresh, flavorful, and versatile meal that always hits the spot. With its mix of textures, bold flavors, and creamy dressing, it’s both satisfying and easy to prepare. Whether I’m making it for lunch, meal prep, or a casual dinner, it’s always a delicious choice.
Cranberry Pecan Chicken Salad with Poppy Seed Dressing
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Cranberry pecan chicken salad with poppy seed dressing is a fresh, flavorful, and satisfying meal featuring shredded chicken, dried cranberries, toasted pecans, crisp greens, and a creamy sweet-tangy poppy seed dressing. It’s perfect for lunch or a light dinner.
- Author: Emma
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 cups cooked chicken breast or thighs, shredded or chopped
- 6 cups mixed greens or baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp poppy seeds
- Salt and black pepper to taste
Instructions
- Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth and creamy.
- In a large bowl, combine mixed greens, cooked chicken, dried cranberries, toasted pecans, and red onion.
- Drizzle with poppy seed dressing and toss gently to coat evenly.
- Top with crumbled feta or goat cheese if using and serve immediately.
Notes
- Use rotisserie chicken for quick prep.
- Swap dried cranberries with apple slices or grapes for variation.
- For a dairy-free version, use dairy-free yogurt and omit the cheese.
- Store dressing and salad components separately to keep fresh.
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 10g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg