Ingredients
- Cooked chicken, shredded or chopped (rotisserie recommended)
- Mixed salad greens (baby spinach, arugula, romaine, or a blend)
- Dried cranberries
- Toasted pecans
Poppy seed dressing:
- Mayonnaise
- Milk
- Sugar
- Apple cider vinegar
- Poppy seeds
- Salt and pepper
Optional additions:
- Sliced apple (e.g., Honeycrisp or Granny Smith)
- Avocado slices or chunks
- Crumbled feta or goat cheese
These components mirror other cranberry pecan chicken salads with poppy seed dressing that combine greens, chicken, dried fruit, nuts, and a creamy poppy seed vinaigrette-style dressing.
Variations
- Apple Crunch: Add thin slices of crisp apple for extra sweetness and crunch.
- Cheesy Boost: Fold in crumbled feta or goat cheese for a tangy, creamy contrast.
- Go Green: Use kale or all baby spinach for a heartier, nutrient-dense base.
- Go Nuts: Swap pecans for walnuts, almonds, or candied nuts to change the flavor and texture.
- Vegan Version: Replace chicken with chickpeas and use vegan mayo in the dressing for a plant-based meal.
These swaps follow the same template used in similar fruit-and-nut chicken salads and allow easy customization without changing the method.
Step-by-step instructions
- Toss the salad ingredients
Add mixed salad greens to a large bowl. Top with cooked chicken, dried cranberries, and toasted pecans. If using optional apples, avocado, or feta, add them now so they’re evenly distributed throughout. - Whisk the dressing
In a small bowl, whisk together mayonnaise, a splash of milk, sugar, and apple cider vinegar until smooth and creamy. Stir in poppy seeds, then season with salt and pepper to taste, adjusting sweetness and tang as desired. - Dress and toss
Drizzle some of the dressing over the salad—start with less than you think you need. Toss gently until the greens and toppings are lightly coated, adding more dressing only if needed. This matches guidance from similar recipes that warn against overdressing to avoid soggy greens. - Garnish and serve
Transfer to a serving platter or bowls and garnish with a few extra cranberries and pecans on top for a “restaurant-style” finish. Serve immediately for the best texture and color.
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