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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

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  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for chicken if it's uncooked)
  • Total Time: 30 minutes (includes chilling time)
  • Yield: 4-6 servings 1x
  • Category: Salad, Side Dish, Holiday Recipe
  • Method: Mixing, Chilling
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Pecan Chicken Salad is a festive, flavorful dish perfect for holiday gatherings! Tender chicken, crunchy pecans, and sweet cranberries are tossed in a creamy honey-poppy seed dressing—ideal for Thanksgiving, Christmas, or a light lunch. Serve on greens, in sandwiches, or as a side.


Ingredients

Scale
    1. ½ cup mayonnaise

    2. ¼ cup sour cream

    3. 2 tbsp honey (softened)

    4. 1 tbsp Dijon mustard

    5. 1 tbsp poppy seeds

    6. Salt to taste

Salad

    • 4 cups cooked chicken breast, chopped (~2 breasts)

    • 1 cup pecans, chopped

    • ½ cup dried cranberries

    • 4 green onions, chopped


Instructions

  • Make dressing: Whisk all dressing ingredients in a bowl. Season with salt to taste.

  • Assemble salad: In a large bowl, combine chicken, pecans, cranberries, and green onions.

  • Toss: Pour dressing over salad and mix gently. Adjust salt if needed.

 

  • Serve: Chill for 30+ minutes for the best flavor, or enjoy immediately.


Notes

  • This salad can be served on a bed of greens, in sandwiches, or as a side dish.

  • For a lighter version, you can substitute Greek yogurt for the mayonnaise.

  • The salad is best served chilled, but it can be enjoyed immediately if you’re short on time.

 

  • Add a sprinkle of fresh herbs (like parsley or thyme) for an extra burst of flavor.


Nutrition

  • Serving Size: 1 serving (approx. 1 cup)
  • Calories: 350
  • Sugar: 14g
  • Sodium: 400mg
  • Fat: 25g
  • Saturated Fat: 3g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 55mg