Cranberry Pecan Chicken Salad with Poppy Seed Dressing 🥗🍗
Sweet, crunchy, meal-prep ready — 15 min
Serves 4 | Prep 15 min | No cooking
Salad
Cooked chicken: 3 cups / 450g, shredded or diced — rotisserie works
Celery: 2 stalks, diced
Dried cranberries: ½ cup
Pecans: ½ cup, toasted + chopped
Red onion: 2 tbsp, minced
Fresh parsley: 2 tbsp, chopped
Poppy Seed Dressing
Greek yogurt: ½ cup — or mayo for classic
Olive oil: 2 tbsp
Apple cider vinegar: 1½ tbsp
Honey: 1 tbsp
Poppy seeds: 1 tbsp
Dijon mustard: 1 tsp
Salt + pepper: ½ tsp each
Method
Dressing: Whisk all dressing ingredients until smooth.
Mix: Toss chicken + celery + cranberries + pecans + onion with dressing.
Chill: 20 min for flavors to marry. Garnish parsley.
How to serve:
Lettuce wraps, croissants, or over mixed greens.
High-Protein / Low-Carb Version — for your page:
Honey → sugar-free maple syrup
Serve in lettuce cups, not bread
Macros per serving: ∼310 cal, 32g protein, 6g net carbs, 17g fat
Key tip: Toast pecans 3 min in a dry pan — doubles the flavor.