Fresh Cranberry Pecan Chicken Salad with Creamy Poppy Seed Dressing (Print version)
A creamy, crunchy chicken salad with cranberries, pecans, apple, celery, and a homemade poppy seed dressing.
# Ingredients:
For the creamy poppy seed dressing
01 -
1/2 cup (115 g) mayonnaise
02 -
1/4 cup (60 g) sour cream
03 -
1 1/2 tablespoons honey
04 -
2 teaspoons Dijon mustard
05 -
1 tablespoon fresh lemon juice
06 -
1 tablespoon poppy seeds
07 -
1/2 teaspoon fine sea salt, plus more to taste
08 -
1/4 teaspoon black pepper
For the chicken salad
09 -
3 cups (420 g) cooked chicken breast, diced or shredded
10 -
3/4 cup (85 g) pecans
11 -
2/3 cup (85 g) dried cranberries
12 -
1 medium Granny Smith apple, finely diced
13 -
2 celery ribs, finely chopped
14 -
3 green onions, thinly sliced
15 -
1 teaspoon fresh lemon juice, for the apple
# Instructions:
01 -
Place the pecans in a dry skillet over medium heat. Cook for 4-5 minutes, stirring often, until fragrant and lightly toasted. Transfer to a plate, cool, then chop.
02 -
Whisk mayonnaise, sour cream, honey, Dijon mustard, lemon juice, poppy seeds, salt, and black pepper in a bowl until smooth. Taste and adjust with more salt or lemon if needed.
03 -
Dice or shred the chicken. Toss the diced apple with 1 teaspoon lemon juice, then chop the celery and slice the green onions.
04 -
Add chicken, cooled pecans, dried cranberries, apple, celery, and green onions to a large bowl. Pour in about three quarters of the dressing and fold gently to coat.
05 -
Cover and refrigerate for at least 20 minutes. Stir before serving and add more dressing if the salad looks dry.
# Good to know:
01 -
Best served cold after a short chill.
02 -
Use leftover chicken, poached chicken breast, or rotisserie chicken.
03 -
Store covered in the refrigerator for up to 3 days.