Cranberry Pecan Chicken Salad (Print Version)

Tangy chicken salad with cranberries, pecans, and creamy poppy seed dressing. Perfect for a fresh, satisfying meal.

# Ingredients:

→ Dressing

01 - 120 ml mayonnaise
02 - 60 ml sour cream
03 - 30 ml honey, softened
04 - 15 ml Dijon mustard
05 - 15 ml poppy seeds
06 - Salt, to taste

→ Salad

07 - 4 cups (approx. 480 g) cooked chicken breast, chopped
08 - 120 g pecans, chopped
09 - 60 g dried cranberries
10 - 4 green onions, chopped

# Instructions:

01 - In a medium bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, poppy seeds, and salt until smooth and homogeneous.
02 - In a large mixing bowl, add chopped cooked chicken breast, pecans, dried cranberries, and green onions.
03 - Pour the dressing over the salad ingredients and gently toss to coat evenly and thoroughly.
04 - Taste and adjust seasoning with additional salt if desired before serving.

# Notes:

01 - For best flavor, chill the salad for 30 minutes before serving to allow the ingredients to meld.

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