Description

A fresh and flavorful chicken salad tossed with cranberries, toasted pecans, and creamy poppy seed dressing—perfect for lunch, dinner, or meal prep.

Ingredients

For the Salad:

2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)

4 cups mixed salad greens (baby spinach, arugula, or romaine)

1/2 cup dried cranberries

1/2 cup pecans, toasted

Optional:

1/2 apple, thinly sliced

1/2 avocado, diced

1/4 cup crumbled feta cheese

For the Poppy Seed Dressing:

1/4 cup mayonnaise

2 tablespoons milk

1 tablespoon sugar

1 tablespoon apple cider vinegar

1 teaspoon poppy seeds

Salt and pepper, to taste

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Instructions

Combine the Salad
In a large bowl, mix together salad greens, cooked chicken, dried cranberries, and toasted pecans. Add apple slices, avocado, and feta if using.

Make the Dressing
In a small bowl, whisk together mayonnaise, milk, sugar, and apple cider vinegar until smooth. Stir in poppy seeds and season with salt and pepper to taste.

Dress the Salad
Drizzle the dressing over the salad slowly and toss gently to coat evenly. Start with a little and add more as needed.

Serve
Garnish with extra cranberries and pecans if desired. Serve immediately as a main course or light meal.

Notes

To toast pecans: Heat in a dry skillet over medium heat for 5–7 minutes, stirring often until fragrant.

Keep dressing and greens separate if prepping ahead to avoid sogginess.

Serve in a sandwich, wrap, or with a slice of crusty bread.

Prep Time: 10 minutes
Cook Time: 5 minutes (for toasting pecans)
Category: Main Course, Salad
Method: No-cook (except toasting pecans)
Cuisine: American