Cranberry Pecan Chicken Salad with Poppy Seed Dressing
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or diced
1 cup celery, diced
1 cup red grapes, halved
1 cup dried cranberries
1/2 cup pecans, chopped (toasted if desired)
1/2 cup red onion, diced
4 cups mixed greens or baby spinach
Salt and pepper to taste
For the Poppy Seed Dressing:
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
2 tablespoons apple cider vinegar
2 tablespoons honey or maple syrup
1 tablespoon poppy seeds
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
Prepare the Dressing:
In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, poppy seeds, and Dijon mustard. Season with salt and pepper to taste. Adjust sweetness or acidity as desired. Set aside.
Combine the Salad Ingredients:
In a large mixing bowl, combine the cooked chicken, celery, red grapes, dried cranberries, pecans, and red onion. Toss gently to combine all the ingredients.
Dress the Salad:
Drizzle the prepared poppy seed dressing over the chicken mixture. Toss gently to coat all ingredients evenly with the dressing.
Serve:
On a large serving platter or individual plates, place a bed of mixed greens or baby spinach. Spoon the chicken salad mixture over the greens.
Garnish:
For an extra touch, sprinkle additional pecans or cranberries on top. Serve immediately or refrigerate for up to an hour before serving to let the flavors meld.
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 350 per serving (approx.) | Servings: 4