Cranberry Pecan Chicken Salad with Poppy Seed Dressing

Ingredients:

For the Salad:

• 2 cups cooked chicken breast (shredded or cubed)
• ½ cup dried cranberries
• ½ cup chopped pecans (lightly toasted for extra flavor)
• 2 celery stalks, chopped
• ¼ cup red onion, finely diced (optional)
• 4 cups mixed greens or baby spinach
• ½ apple, chopped (optional for a sweet crunch)

For the Poppy Seed Dressing:

• ⅓ cup Greek yogurt (or mayonnaise for a creamier version)
• 1 tbsp Dijon mustard
• 1 tbsp honey (or sugar-free substitute for low-carb)
• 1 tbsp apple cider vinegar
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions:

1. Toast the pecans (optional):
   In a dry skillet over medium heat, toast pecans for 3–5 minutes, stirring often until fragrant. Let cool.
2. Mix the chicken salad:
   In a large bowl, combine the cooked chicken, cranberries, celery, onion, pecans, and apple (if using).
3. Make the dressing:
   In a separate bowl, whisk together all dressing ingredients until smooth.
4. Combine:
   Pour the dressing over the salad mixture and toss gently to coat.
5. Serve:
   Serve chilled over a bed of greens, in lettuce wraps, or with your favorite crackers or low-carb bread.

🔁 Storage Tip:

Store in an airtight container in the fridge for up to 3 days.