Pro tips
- Toast the pecans: Toast pecans in a dry skillet over medium heat, stirring often, for 3–5 minutes until fragrant and lightly browned, then cool before adding; toasting is widely recommended to boost flavor and crunch.
- Use fresh, crisp greens: Avoid wilted or old greens, as salad recipes note that they dull both flavor and texture.
- Don’t overdress: Keep some dressing on the side; adding too much at once can weigh down the salad.
- Make it a meal: Add cooked quinoa or farro to make the salad more filling, a technique used in similar grain-and-chicken salads.
FAQs
Can I make this salad ahead?
Yes—store the components separately: greens, chicken, mix-ins, and dressing in different containers. Toss with dressing just before serving to keep the greens crisp.
Do I have to toast the pecans?
Toasting is not mandatory, but pecan and salad recipes consistently recommend it for better flavor and crunch. Raw pecans will be milder and softer.
Can I use a bottled poppy seed dressing?
You can. Many home cooks shortcut with a good-quality bottled poppy seed dressing for similar salads; just adjust sweetness and acidity by adding a little vinegar or sugar if needed.
What kind of chicken works best?
Rotisserie chicken, leftover roasted chicken, or poached chicken breast all work well; recipes commonly suggest rotisserie for convenience and flavor.
Cranberry Pecan Chicken Salad with Poppy Seed Dressing is an easy, flexible salad that looks and tastes like something from a café—encourage your readers to mix in their favorite fruit, nuts, and cheeses to make it their own.