Cranberry Pecan Chicken Salad with Poppy Seed Dressing
A delightful salad with tangy cranberries, crunchy pecans, and succulent chicken, all dressed up in a luscious poppy seed dressing. Perfect for a quick lunch or meal prep!
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup fresh spinach, chopped
- 1/2 cup celery, diced
- 1/2 cup sweetened dried cranberries
- 1/2 cup pecans, chopped
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine your shredded chicken, chopped spinach, diced celery, dried cranberries, and chopped pecans.
- In a separate small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, and poppy seeds. Season with salt and pepper.
- Pour the poppy seed dressing over the chicken mixture and toss gently until everything is coated.
- Taste the salad and adjust the seasoning if needed.
- Let the salad chill in the fridge for about 30 minutes before serving.
Notes
This salad is great for using up leftover chicken. You can substitute pecans with walnuts or sliced almonds. Pair with whole-grain crackers or crusty bread for a more filling meal.