Cranberry Pecan Chicken Salad with Poppy Seed Dressing
This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a show-stopping combination of tender chicken, sweet-tart cranberries, crunchy pecans, and crisp greens, all brought together with a tangy homemade poppy seed dressing. The vibrant flavors and textures create a salad that’s both elegant enough for special occasions and easy enough for everyday meals. What makes this recipe truly special is the balance of sweet dried cranberries against the nutty richness of toasted pecans, with the bright poppy seed dressing tying everything together perfectly.
Whether you’re looking for a light yet satisfying lunch, a festive holiday dish, or a protein-packed meal prep option, this salad delivers on all fronts. The homemade poppy seed dressing adds a gourmet touch that elevates simple ingredients into something extraordinary. Serve it on a bed of greens, stuff it into a sandwich, wrap it in a tortilla, or scoop it onto crackers—this versatile chicken salad is guaranteed to become a family favorite.
Table of Contents
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Total Time: 15 minutes
Servings: 4-6
Difficulty Level: Easy
Cuisine Type: American
Course: Lunch/Salad
Dietary Labels: High Protein, Gluten-Free Option
Why You’ll Love This Recipe
- Sweet and savory flavor combination with cranberries, pecans, and tender chicken creates perfect balance
- Ready in just 15 minutes using rotisserie chicken for ultimate convenience
- Homemade poppy seed dressing is light, tangy, and far better than store-bought
- Incredibly versatile—serve as a salad, sandwich, wrap, or appetizer dip with crackers
Ingredients
For the Chicken Salad
- 4 cups cooked chicken breast, chopped or shredded (about 2 large breasts or 1 rotisserie chicken)
- 4 cups mixed salad greens (spinach, arugula, or romaine)
- ½ cup dried cranberries
- ½ cup pecans, chopped and toasted
- 4 green onions, chopped (or ¼ cup red onion, diced)
- ¾ cup diced celery (optional, for extra crunch)
- 1 apple, diced (optional, for extra sweetness)
For the Poppy Seed Dressing
- ⅓ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Ingredient Quality Tips: Toast the pecans in a dry skillet over medium heat for 3-5 minutes to enhance their nutty flavor. Use rotisserie chicken for convenience, removing the skin before shredding. Greek yogurt adds protein and tanginess while reducing calories compared to all mayo.
Equipment Needed
Essential Tools
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Sharp knife and cutting board
- Measuring cups and spoons
- Serving platter or individual plates
Optional Tools
- Small skillet for toasting pecans
- Stand mixer with paddle attachment (for shredding chicken quickly)
- Salad spinner for washing greens
Step-by-Step Instructions
- Prepare the chicken: If using pre-cooked rotisserie chicken, remove and discard the skin, then shred or chop the meat into bite-sized pieces. If cooking fresh chicken breasts, season with salt and pepper and bake at 450°F for 15-18 minutes until internal temperature reaches 165°F, then let cool and chop.
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool completely.
- Make the poppy seed dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and pepper until smooth and well combined. Taste and adjust sweetness or tanginess as needed.
- Combine salad ingredients: In a large mixing bowl, add the chopped chicken, dried cranberries, toasted pecans, and green onions (plus celery and apple if using). Toss gently to combine all ingredients evenly.
- Add dressing: Pour the poppy seed dressing over the chicken mixture and stir gently until everything is well coated. Alternatively, keep the dressing separate and serve on the side if preparing salad greens.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld together. To serve as a green salad, arrange mixed greens on plates or a platter, top with the chicken mixture, and drizzle with additional poppy seed dressing.
Pro Tips for Success
- Don’t overmix the salad—fold ingredients gently with a spoon to avoid mushy texture
- Toast pecans before adding for deeper, richer nutty flavor that makes a big difference
- Let the salad chill for 30 minutes before serving to allow flavors to develop and meld
- Remove skin from rotisserie chicken before chopping to keep the salad light and fresh
- Adjust sweetness in the dressing to your preference—add more honey for sweeter or more vinegar for tangier
Substitutions & Variations
- Dressing options: Replace poppy seed dressing with lemon-dill dressing, ranch, or simple mayo mixture
- Turkey swap: Use leftover roasted turkey instead of chicken for a Thanksgiving-inspired version
- Nut alternatives: Substitute walnuts, almonds, or cashews for pecans, or use sunflower seeds for nut-free option
- Fruit variations: Add diced pears, grapes, or mandarin orange segments alongside or instead of apples
- Lighter version: Use all Greek yogurt instead of mayo, or half yogurt/half mayo for reduced calories
- Extra crunch: Add diced celery, water chestnuts, or crispy bacon bits
- Herb boost: Stir in fresh dill, parsley, or tarragon for aromatic freshness
Storage & Make-Ahead Tips
- Refrigerator: Store the chicken salad mixture (without greens) in an airtight container for 3-5 days
- Dressing separate: For best texture, store dressing separately and toss just before serving, especially if using greens
- Freezer: Not recommended, as mayonnaise and vegetables don’t freeze well
- Make Ahead: Perfect for meal prep! Prepare on Sunday and enjoy throughout the week for quick lunches. Store salad greens separately to prevent wilting.
- Serving from fridge: Let sit at room temperature for 5-10 minutes before serving for best flavor
Serving Suggestions
- Serve over a bed of mixed greens, spinach, or arugula for a fresh, light meal
- Pile onto buttery croissants, whole wheat bread, or lettuce wraps for delicious sandwiches
- Stuff into whole wheat tortillas with extra greens for a portable wrap
- Scoop onto crackers or crostini for an elegant appetizer at parties
- Serve in hollowed-out tomatoes or avocado halves for beautiful presentation
- Pair with fresh fruit, vegetable soup, or sweet potato chips for a complete meal
Nutrition Information (Per Serving)
Calories: 385 | Protein: 32 g | Carbohydrates: 22 g | Fat: 19 g | Fiber: 3 g | Sugar: 14 g | Sodium: 320 mg
Nutrition values are approximate and based on 6 servings with poppy seed dressing
FAQ
1. Can I make this ahead?
Yes! This chicken salad is perfect for meal prep. Make it up to 3-5 days ahead and store covered in the refrigerator. If serving on greens, keep those separate until ready to eat.
2. Can I use fresh cranberries instead of dried?
Dried cranberries work best for this recipe as they provide concentrated sweetness and chewy texture. Fresh cranberries would be too tart and watery.
3. What kind of chicken works best?
Rotisserie chicken is the easiest option and adds great flavor. Alternatively, use baked, poached, or grilled chicken breast, or even leftover turkey.
4. Can I make this dairy-free?
Yes! Use all mayonnaise instead of Greek yogurt in the dressing, or use dairy-free yogurt alternatives.
5. How do I toast pecans?
Toast chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully to prevent burning.
6. Can I skip the poppy seed dressing?
Absolutely! You can mix the chicken directly with mayo-based dressing ingredients, or use any dressing you prefer.
Recipe Notes
Cranberry Pecan Chicken Salad represents the evolution of classic American chicken salad, which became popular in the early 1900s as a way to use leftover poultry. The addition of dried cranberries and pecans reflects regional American ingredients—cranberries from New England and pecans from the South—creating a distinctly American flavor profile. This particular combination gained popularity in the 1990s and 2000s as gourmet delis and cafes began featuring fruit-and-nut variations of traditional chicken salad. The poppy seed dressing variation adds a touch of elegance reminiscent of classic American restaurant salads from the mid-20th century. Today, this salad remains popular for its versatility, high protein content, and ability to work as both everyday lunch and holiday entertaining fare. It’s particularly beloved during fall and winter months when cranberries evoke festive, seasonal feelings.
