Cranberry Pecan Chicken Salad with Poppy Seed Dressing
Looking for a tasty and nutritious salad recipe that is perfect for any occasion? Look no further! This Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a crowd-pleaser and will have everyone coming back for seconds.
Ingredients:
- 2 cups cooked and shredded chicken
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup chopped celery
- 1/2 cup mayonnaise
- 2 tbsp poppy seeds
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the chicken, cranberries, pecans, red onion, and celery.
- In a separate bowl, mix together the mayonnaise, poppy seeds, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the chicken mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition Information:
– Calories: 300
– Protein: 20g
– Carbs: 15g
– Fat: 18g
Popular questions:
- Can I use Greek yogurt instead of mayonnaise?
- Can I use walnuts instead of pecans?
- Can I use fresh cranberries instead of dried?
- How long can I store the salad in the fridge?
Yes, you can substitute Greek yogurt for mayonnaise for a lighter version of the dressing.
Yes, you can use walnuts or any other nuts of your choice in place of pecans.
Fresh cranberries can be used, but they may add a more tart flavor than dried cranberries.
The salad can be stored in an airtight container in the fridge for up to 3 days.
Helpful tips:
- Add a touch of lemon zest to the dressing for a citrusy kick.
- Roast the pecans before adding them to the salad for extra crunch.
- Serve the salad over a bed of fresh greens for a complete meal.
Expert Secrets:
- Season the chicken with herbs such as thyme or rosemary for added flavor.
- Drizzle a bit of balsamic glaze on top of the salad before serving for a gourmet touch.
- Toast the poppy seeds in a dry pan before adding them to the dressing for enhanced flavor.
