A fresh, creamy, and delicious chicken salad packed with tender chicken, sweet dried cranberries, crunchy pecans, and crisp greens, all tossed in a tangy-sweet poppy-seed dressing. Perfect for lunch, meal prep, light dinners, or holiday gatherings!

Prep: 15 min

Cook: 15–20 min

Serves: 4

Ingredients

For the chicken salad

• 2 cups cooked chicken breast, sliced or shredded
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 5 cups mixed salad greens or romaine lettuce
• ¼ cup red onion, thinly sliced (optional)
• ¼ cup crumbled feta cheese (optional)
• 1 small apple, diced (optional, for extra crunch)

For the creamy poppy-seed dressing

• ½ cup mayonnaise
• 2 tablespoons plain Greek yogurt (optional)
• 1½ tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon poppy seeds
• ¼ teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the chicken

Cook chicken breasts with a little olive oil, salt, and pepper until the center reaches 165°F (74°C). Let them rest for 5 minutes, then slice or shred. You can also use leftover cooked chicken.

Step 2: Make the dressing

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, lemon juice, Dijon mustard, poppy seeds, salt, and black pepper until smooth and creamy. Taste and adjust the sweetness or acidity.

Step 3: Assemble the salad

Place the greens in a large bowl. Add the cooked chicken, dried cranberries, pecans, red onion, and optional apple or feta cheese.

Step 4: Toss and serve

Drizzle the dressing over the salad and toss gently until everything is coated. Garnish with extra pecans and cranberries, then serve immediately.

Nutrition information

Estimated per serving, assuming 4 servings with the dressing and without optional feta or apple. Values vary with ingredients and portion sizes.

Calories

500–600

kcal

Protein

30–38 g

Carbohydrates

20–30 g

Fat

35–45 g

Fiber

3–5 g

Sugar

12–20 g

Nut information and allergy notes

• Tree nuts: Pecans are tree nuts and are a major allergen for people with pecan or certain other tree-nut allergies.
• Peanuts: Not included in the standard recipe.
• Dairy: Greek yogurt and optional feta contain dairy. Omit or replace them if necessary.
• Eggs: Regular mayonnaise usually contains eggs. Use egg-free mayonnaise if needed.
• Gluten: The basic recipe is naturally gluten-free when all packaged ingredients are verified gluten-free.
• Soy: Some mayonnaise and mustard products may contain soy ingredients; check labels.
• Nut-free alternative: Replace pecans with toasted pumpkin or sunflower seeds, provided these are safe for the person eating the salad.
• Lower-sugar option: Choose unsweetened dried cranberries and reduce the honey, keeping in mind that many commercial dried cranberries contain added sugar.

For severe allergies, check all ingredient labels and prevent cross-contact during preparation.

Helpful tips

• Toast the pecans: Toast in a dry skillet for 2–3 minutes to enhance their flavor.
• Keep the greens crisp: Add dressing just before serving.
• Make it lighter: Replace half the mayonnaise with plain Greek yogurt.
• Make it sweeter: Add extra cranberries or diced apple.
• Make it more filling: Serve with whole-grain bread, a wrap, or quinoa.
• Meal prep: Keep the dressing, greens, and toppings separate until ready to eat.

Storage instructions

• Refrigerate cooked chicken and prepared salad ingredients in covered containers at 40°F (4°C) or below.
• Store the dressing separately for the best texture.
• Use cooked chicken within 3–4 days of refrigeration.
• Once dressed, the salad is best eaten the same day because the greens can become soggy.
• Do not leave the salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).

Questions and Answers (Q&A)

Q1: Can I use rotisserie chicken?

Yes! Rotisserie chicken is a convenient option. Remove the skin if desired and slice or shred the meat.

Q2: Can I make this salad ahead of time?

Yes. Prepare the chicken, dressing, and toppings separately. Refrigerate them and combine just before serving.

Q3: Can I use fresh cranberries instead of dried cranberries?

You can, but fresh cranberries are much more tart. Dried cranberries provide the classic sweet flavor and chewy texture.

Q4: What can I use instead of pecans?

Walnuts, sliced almonds, pumpkin seeds, or sunflower seeds can work, depending on your preferences and allergy requirements.

Q5: Is this chicken salad keto-friendly?

It can be adapted for a lower-carb diet by using unsweetened cranberries sparingly, omitting honey, and choosing a low-carb dressing. Regular dried cranberries can contain considerable added sugar.

Q6: Can I make the dressing without mayonnaise?

Yes. Use plain Greek yogurt for a tangier, higher-protein dressing, or combine yogurt with a little olive oil for a smoother consistency.

Q7: How do I keep the chicken moist?

Avoid overcooking it, allow it to rest before slicing, and toss it with a little dressing before assembling the salad.

Q8: Can I serve this as a sandwich?

Absolutely! Spoon the chicken mixture into a croissant, sandwich roll, or tortilla. For a classic sandwich filling, chop the greens and chicken into smaller pieces.

Q9: Is this recipe good for meal prep?

Yes. Portion the chicken, cranberries, and pecans into containers, store the greens separately, and pack the dressing in small sealed containers.

Q10: Can I make it dairy-free?

Yes. Skip the feta and Greek yogurt or use dairy-free alternatives. Check the mayonnaise and other packaged ingredients for suitable ingredients.

Enjoy this delicious Cranberry Pecan Chicken Salad with Poppy-Seed Dressing — a wonderful combination of creamy dressing, juicy chicken, sweet cranberries, crunchy pecans, and fresh greens!