Dinner

Cranberry Pecan Chicken Salad with Poppy Seed Dressing Recipe

ByCharlotte Montgomery December 15, 2025December 15, 2025

Introduction

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a delightful mix of flavors and textures that’s perfect for a light lunch or a fresh dinner. The combination of tender chicken, sweet dried cranberries, and crunchy pecans is balanced by a creamy, tangy dressing. It’s easy to prepare and can be customized with your favorite ingredients.

The image shows a close-up of a salad on a white plate with a white marbled background. The salad has large green leafy lettuce as the base layer spread evenly. On top of the lettuce, there is a layer of cooked chicken pieces that are creamy white with black poppy seeds sprinkled all over, giving a textured look. Scattered around the chicken are dark red dried cranberries and medium brown pecans, adding color and crunch to the dish. The overall look is fresh and rich, with a mix of creamy, crunchy, and chewy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)
4 cups mixed salad greens (e.g., baby spinach, arugula, or romaine)
1/2 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup mayonnaise
2 tablespoons milk
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 teaspoon poppy seeds
Salt and pepper to taste
Optional: 1/2 sliced apple
Optional: 1/2 avocado, diced
Optional: 1/4 cup crumbled feta cheese

Instructions

Step 1: In a large mixing bowl, combine salad greens, cooked chicken, dried cranberries, and toasted pecans. Add optional ingredients like apple, avocado, or feta if using.
Step 2: In a small bowl, whisk together mayonnaise, milk, sugar, and apple cider vinegar until smooth. Stir in poppy seeds, then season with salt and pepper to taste.
Step 3: Drizzle dressing over the salad gradually and toss gently until evenly coated.
Step 4: Top with extra cranberries and pecans if desired. Serve immediately.

Tips & Variations

Toast pecans lightly in a dry skillet to enhance their flavor and crunch.
For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
Add sliced celery or red onion for extra crunch and freshness.
Swap pecans with walnuts or almonds based on your preference.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. When ready to serve, toss the salad with dressing again. This salad is best enjoyed fresh and does not reheat well.

How to Serve

A white bowl holds a fresh salad with a white marbled texture background. The base layer consists of green lettuce pieces, topped with slices of light beige chicken breast. On top of the chicken, there is a creamy white dressing with small black specks evenly spread, giving it a textured look. Around the dressing, there are dark red dried cranberries and shiny brown pecan halves scattered to add color and crunch. The salad looks rich in texture with a mix of soft, crunchy, and creamy layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens?

Yes, feel free to use any mixed greens you like, such as kale, romaine, or even butter lettuce. A variety of greens adds different textures and flavors.

Is it okay to substitute store-bought dressing?

You can use a store-bought poppy seed dressing if short on time, but making your own dressing ensures a fresher and more balanced flavor tailored to the salad.