Description

This cranberry pecan chicken salad is the perfect mix of sweet, savory, and crunchy. Juicy shredded chicken, tart dried cranberries, toasted pecans, and crisp celery are tossed in a creamy homemade poppy seed dressing. It’s great for meal prep, sandwiches, lettuce wraps, or serving on a bed of greens.

Ingredients

2 cups cooked chicken breast, shredded or chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/2 cup celery, diced
1/4 cup red onion, finely diced (optional)
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt (or more mayo)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon poppy seeds
Salt and pepper, to taste

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Instructions

In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and pepper until smooth.
In a large mixing bowl, combine the chicken, cranberries, pecans, celery, and red onion.
Pour the dressing over the salad and toss until everything is evenly coated.
Taste and adjust seasoning if needed.

Chill for at least 30 minutes before serving to let the flavors meld.

Notes

For extra crunch, add chopped apples or grapes.
This salad keeps well in the fridge for up to 4 days.
Use rotisserie chicken to make it even easier.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 10g
Sodium: 370mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 22g
Cholesterol: 65mg