Cranberry Pecan Chicken Salad with Poppy Seed Dressing

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is one of my go-to salads when I want something light, flavorful, and satisfying. It’s packed with protein, balanced with sweet and tangy notes, and topped with a creamy poppy seed dressing that pulls everything together. Whether I’m making it for a quick solo lunch or serving it as a beautiful starter for dinner guests, it always hits the spot.

Why You’ll Love This Recipe

I love how this salad comes together with minimal effort but delivers maximum flavor and texture. The tender chicken makes it hearty enough for a meal, while the cranberries and pecans give every bite that perfect mix of sweet and crunch. The creamy poppy seed dressing adds just the right amount of tangy sweetness to bring it all together. It’s fresh, colorful, and easy to customize—so I never get bored of it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salad

• 2 cups cooked chicken, shredded or chopped – I use leftover grilled or rotisserie chicken for convenience.
• 6 cups mixed salad greens – I go for a blend of spinach, arugula, and romaine.
• ½ cup dried cranberries – These add a sweet, chewy burst to every bite.
• ½ cup chopped pecans – I toast them lightly for extra flavor and crunch.
• ½ cup crumbled feta or goat cheese – I like how the tanginess balances the sweetness of the cranberries.
• 1 small apple, chopped – I add this for a crisp, juicy element.
• Optional: sliced red onion – For a bit of bite and color contrast.

Poppy Seed Dressing

• ⅓ cup mayonnaise – I use it as the creamy base.
• 2 tablespoons apple cider vinegar – Adds that nice tang.
• 1 tablespoon honey – Just enough to sweeten it up.
• 1 teaspoon Dijon mustard – Gives the dressing a bit of depth.
• 1 tablespoon poppy seeds – The star of the show for texture and a slight nutty flavor.
• Salt and pepper to taste – I season it just enough to bring everything into balance.

Directions

1. In a large bowl, I combine the salad greens, chicken, cranberries, pecans, apple, and cheese. I toss them gently to distribute everything evenly.
2. In a separate bowl, I whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until smooth and creamy.
3. Just before serving, I drizzle the dressing over the salad and toss again to coat, or I serve the dressing on the side if I want to keep leftovers crisp.
4. I plate it up and top with a little extra cheese or pecans for garnish.

Servings and timing

This recipe makes about 4 servings. It takes just 15 minutes to prep if I already have the chicken cooked—making it perfect for a fast lunch or dinner.

Variations

• Grilled chicken – I use grilled chicken for a smoky twist.
• Different nuts – I swap pecans for walnuts or almonds when I want a different crunch.
• Berry swap – I use fresh strawberries or blueberries in place of cranberries in the summer.
• Lighter dressing – I substitute Greek yogurt for some or all of the mayo to lighten it up.
• No dairy – I leave out the cheese or use a dairy-free version for a lactose-free option.

Storage/Reheating

I store the undressed salad and dressing separately in airtight containers in the fridge. The salad stays fresh for up to 2 days, and the dressing keeps for about a week. Once tossed, the greens start to wilt, so I only mix what I plan to eat right away.

This salad doesn’t need reheating—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the components ahead and store them separately. I toss everything together just before serving to keep it crisp.

What’s the best chicken to use?

I use rotisserie chicken when I need something quick, but grilled or baked chicken breast works great too. Even leftover roasted chicken does the trick.

Can I use store-bought poppy seed dressing?

Definitely. I’ve used it when I’m in a pinch, but I love making my own so I can control the sweetness and flavor.

Is this salad good for meal prep?

Yes, it’s great for meal prep. I portion the salad into containers and pack the dressing separately to avoid soggy greens.

What can I serve this with?

I serve it with a slice of crusty bread, a cup of soup, or a small pasta side. It also works well as a side salad for grilled meats or sandwiches.

Conclusion

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a fresh, flavorful meal I love making year-round. It’s quick, colorful, and full of texture—perfect for lunch, dinner, or even a light holiday dish. Whether I’m making it for myself or serving guests, it’s always a hit with just the right balance of sweet, savory, and creamy.

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