Cranberry Pecan Chicken Salad with Poppy Seed Dressing

Why You’ll Love This Recipe

I like how fast and flexible this recipe is. I can use rotisserie chicken to save time, and the dressing comes together in minutes with simple ingredients I usually already have. The texture is one of my favorite things—soft chicken, chewy cranberries, crunchy pecans, and creamy dressing in every bite. It’s easy to make ahead, customize with toppings like apple or feta, and serve however I want—on its own, in a wrap, or with bread on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken, shredded or chopped

• 4 cups mixed salad greens (like 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 additions:

• 1/2 apple, sliced

• 1/2 avocado, diced

• 1/4 cup crumbled feta cheese

Directions

1. In a large bowl, I combine the salad greens, cooked chicken, dried cranberries, and toasted pecans. If I’m using extras like sliced apple, avocado, or feta, I toss those in now too.

2. In a separate small bowl, I whisk together the mayonnaise, milk, sugar, and apple cider vinegar until smooth and creamy. Then I stir in the poppy seeds and season the dressing with salt and pepper to taste.

3. I drizzle the dressing over the salad a little at a time, tossing gently to coat everything evenly.

4. I like to top it off with a few extra cranberries and pecans for texture, then serve right away.

Servings and timing

This recipe makes 4 servings and comes together in just 15 minutes—10 minutes for prep and 5 minutes to toast the pecans. It’s ideal for a fast weekday lunch or a light, refreshing dinner.

Variations

I switch up the ingredients depending on the season or what I have on hand. Sometimes I use chopped walnuts instead of pecans, or swap the cranberries with chopped dried apricots. If I want more tang, I add a squeeze of lemon juice to the dressing. I’ve even used Greek yogurt instead of mayo for a lighter version. When I want to make it a meal prep salad, I pack the greens and toppings separately and keep the dressing in a small jar until I’m ready to eat.

Storage/Reheating

This salad is best served fresh, but I can prep all the components in advance. I store the chicken, greens, and toppings separately from the dressing in airtight containers in the fridge for up to 3 days. The dressing keeps well for up to 5 days. If I’ve already dressed the salad, I try to eat it within a day so the greens don’t get soggy.

FAQs

Can I use rotisserie chicken for this salad?

Yes, and I do it all the time. Rotisserie chicken makes this salad super quick and flavorful without needing to cook anything extra.

What’s the best way to toast the pecans?

I toast them in a dry skillet over medium heat for about 5–7 minutes, stirring often until they’re golden and fragrant. Let them cool before adding to the salad.

Can I make this salad dairy-free?

Absolutely. I use a dairy-free mayo and skip the optional feta, or use a plant-based alternative. The rest of the ingredients are naturally dairy-free.

Is there a good substitute for the mayonnaise in the dressing?

Greek yogurt works well as a lighter option. I sometimes use half mayo and half yogurt to balance creaminess with tang.

How do I keep the salad from getting soggy if I prep it ahead?

I keep the dressing in a separate container and add it just before serving. I also store any moist toppings (like apple or avocado) separately and slice them fresh if I can.

Conclusion

This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a fast, flavorful option when I want something light but satisfying. With its sweet, savory, creamy, and crunchy elements, it’s always a hit in my kitchen. I love how easy it is to customize and how well it works for everything from quick lunches to weekend picnics. Once I try it, it’s one of those recipes I keep coming back to.