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Cranberry Pecan Chicken Salad with Poppy Seed Dressing

Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a wonderful recipe for the holiday season, especially for Thanksgiving or Christmas. It’s a great side dish or light dinner made with cooked chicken, dried cranberries, chopped pecans, green onions, and a homemade dressing of mayo, sour cream, Dijon mustard, honey, and poppy seeds.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons honey, softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • salt to taste
  • 4 cups chicken breast, cooked, chopped (about 2 chicken breasts)
  • 1 cup pecans, chopped
  • ½ cup dried cranberries
  • 4 green onions, chopped

Instructions

  1. In a medium bowl, combine all dressing ingredients: ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons honey (softened), 1 tablespoon Dijon mustard, 1 tablespoon poppy seeds. Whisk until well combined. Add salt to taste.
  2. In a large bowl, combine all salad ingredients: 4 cups cooked chopped chicken breast, 1 cup chopped pecans, ½ cup dried cranberries, 4 chopped green onions.
  3. Add salad dressing to the salad ingredients and toss to coat. Add salt to taste.

Notes

This salad works great with leftover turkey instead of chicken, especially around Thanksgiving. Adjust honey or mustard for desired sweetness or tanginess. Chill before serving for best flavor.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 15g
  • Sodium: 400mg
  • Fat: 35g
  • Saturated Fat: 6g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg