Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad with Poppy Seed Dressing is perfect when I need something fresh yet satisfying for lunch or picnics. It is sweet tart creamy and full of bright flavor with just the right amount of crunch and protein. I always keep some cooked chicken in the fridge just so I can toss this together whenever the craving hits.

I first made this salad for my book club and everyone demanded the recipe. Now it is my go-to for Sunday brunches and potlucks no matter the season.

Ingredients

• Mayonnaise: adds rich creamy texture choose a good quality full-fat mayo for best flavor
• Sour cream: gives extra tang creaminess and lightness opt for real cultured sour cream
• Honey: brings natural sweetness and balances the tang make sure it is soft and pourable
• Dijon mustard: amps up the savory note and provides a gentle kick choose smooth Dijon over grainy
• Poppy seeds: deliver crunch and a hint of nuttiness check for freshness
• Salt: lifts all the flavors use flaky or fine sea salt for precise seasoning
• Chicken breast: offers lean protein use freshly cooked or store-bought rotisserie for convenience
• Pecans: create crunch and a buttery bite toast them lightly in a pan for extra flavor
• Dried cranberries: provide tartness and sweetness look for plump unsweetened ones if possible
• Green onions: add sharpness and color use both white and green parts for layer of flavor

Instructions

Make the Dressing:

Whisk mayonnaise sour cream honey Dijon mustard and poppy seeds together in a medium bowl until fully blended and smooth taste and add salt as needed to brighten the mix

Prep the Salad Ingredients:

Chop cooked chicken breast into bite-sized pieces for easy eating and nice texture finely chop pecans for even crunch roughly chop green onions including both the white and green parts for color and bite measure out the dried cranberries

Combine Salad Base:

Place all of the chopped chicken pecans dried cranberries and green onions in a large mixing bowl make sure everything is spread out evenly to help with mixing later

Dress and Toss:

Pour the poppy seed dressing over the salad mixture use a spatula or big spoon to gently toss everything until each bite is coated in creamy dressing take time so pecans and cranberries are distributed everywhere

Final Seasoning:

Taste the finished salad add a pinch more salt if you need to bring out the flavors let it chill in the fridge for at least fifteen minutes for best flavor blending

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I love the crunch of pecans in every bite. My sister and I used to pick fresh pecans from our grandmother’s backyard just for salads like this. Those sweet memories get stirred up every time I make this dish.

Storage Tips

This salad stores well in an airtight container in the fridge for up to three days. If you want extra crunch save half the pecans to stir in just before serving. I never freeze it because the dressing may lose its creamy texture.

Ingredient Substitutions

If you do not have pecans swap in walnuts or slivered almonds. For dairy free needs use a vegan mayo and coconut yogurt in place of sour cream. Grilled turkey breast works as a tasty protein swap and dried cherries or apricots can replace cranberries if you want something a little different.

Serving Suggestions

Pile it onto toasted sourdough or croissant for a sandwich. Spoon it onto lettuce cups or pile over mixed greens for a lighter lunch. My favorite way is wrapped up in a spinach tortilla with a handful of arugula.

Cultural Notes

Chicken salad with nuts and dried fruit originally gained popularity in American tea rooms in the early twentieth century. Modern versions like this one combine convenience with vibrant flavors making it a crowd-pleaser across all ages.

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Every time I make this I remember sitting outside with my mom on warm days sharing a big bowl of chicken salad and laughter. That is what this recipe is made for.

Frequently Asked Questions

→ What type of chicken works best?

Cooked chicken breast is preferred for its tenderness and ability to absorb the flavors of the dressing.

→ Can I substitute the pecans?

Yes, walnuts or almonds can replace pecans while still providing crunch and a nutty flavor.

→ Is there a way to lighten the dressing?

For a lighter option, use Greek yogurt in place of some or all of the mayonnaise and sour cream.

→ What’s a good way to serve this salad?

It pairs well on leafy greens, croissants, or as a filling in wraps and sandwiches for added variety.

→ How long does the salad keep?

Stored in an airtight container in the fridge, it stays fresh for up to three days.

→ Can dried cranberries be substituted?

Yes, try dried cherries or raisins for a different sweet-tart note in the salad.