Serves: 4
Prep: 20 minutes
Cook: 15–25 minutes if using raw chicken
Chill: 30 minutes
Total: about 1 hour

Ingredients

Chicken salad

• 500 g (about 1.1 lb) boneless, skinless chicken breast

• ¾ cup dried cranberries

• ¾ cup pecans, roughly chopped

• ½ cup celery, finely diced

• ¼ cup red onion, finely diced

• 1 small apple, diced — optional

• 5–6 cups lettuce or mixed salad greens

• 1–2 tbsp fresh parsley or thyme

• ¼ tsp salt

• ¼ tsp black pepper

Creamy poppy-seed dressing

• ½ cup mayonnaise

• ¼ cup plain Greek yogurt

• 1½ tbsp honey

• 1 tbsp Dijon mustard

• 1½ tbsp lemon juice or apple-cider vinegar

• 1½ tsp poppy seeds

• ¼ tsp salt

• ⅛ tsp black pepper

• 1–2 tbsp milk or water, only if needed for thinning

The honey/Dijon/poppy-seed combination is consistent with published cranberry-pecan chicken-salad variations. FForfoodiefriends+1

Method

1. Cook the chicken

Season the chicken lightly with salt and pepper. Poach, bake, grill, or pan-cook until the thickest part reaches 165°F / 73.9°C on a food thermometer. USDA recommends 165°F for all poultry.

Let it cool, then dice or shred into bite-sized pieces.

Shortcut: Use about 2½–3 cups of already-cooked chicken or rotisserie chicken.

2. Toast the pecans

Put the pecans in a dry skillet over medium heat.

Toast for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Remove immediately and cool.

This is worth doing—the toasted nuts give the salad the roasted flavor visible in the photograph.

3. Prepare the dressing

Whisk together:

mayonnaise + Greek yogurt + honey + Dijon + lemon juice + poppy seeds + salt + pepper.

If it’s too thick, whisk in milk or water 1 tablespoon at a time.

Taste and adjust:

• More lemon → tangier

• More honey → sweeter

• More Dijon → sharper

• More yogurt → lighter

• More mayo → richer

4. Assemble the filling

In a large bowl combine:

• cooked chicken

• cranberries

• toasted pecans

• celery

• red onion

• apple, if using

• parsley/thyme

Add about ¾ of the dressing and gently fold everything together. Add more dressing if necessary. Using only part of the dressing initially helps prevent a watery or overly heavy salad. FForfoodiefriends

5. Chill

Cover and refrigerate for 30 minutes.

This allows the chicken to absorb some of the dressing and the cranberry, pecan and herb flavors to blend.

6. Plate like the picture

Arrange lettuce leaves in a serving bowl.

Pile the chicken salad in the center and garnish with:

• extra whole pecans

• dried cranberries

• a few poppy seeds

• fresh parsley or thyme

For a particularly attractive presentation, leave some pecans and cranberries whole rather than mixing everything in.

 Nut information

The main nut in this recipe is pecan, a tree nut.

Pecans

Approximately ¾ cup chopped pecans is used for 4 servings, or about 3 tbsp per serving.

Pecans provide:

• unsaturated fats

• plant protein

• fiber

• magnesium

• copper

• manganese

They are also calorie-dense, so the quantity can be reduced if you’re looking for a lighter salad.

Nut allergy

This recipe is NOT tree-nut-free.

If someone has a pecan/tree-nut allergy, don’t simply pick the pecans out after preparation because cross-contact can matter.

For a nut-free version, substitute:

• toasted sunflower seeds

• pumpkin seeds/pepitas

• roasted chickpeas

Also check packaged mayonnaise, dried cranberries, mustard and other ingredients for allergen statements if cooking for someone with a serious allergy.

Nutrition — approximate

For 1 of 4 servings, using the recipe above:

The actual numbers vary considerably with the mayonnaise, amount of dressing consumed, cranberry brand and pecan quantity.

For comparison, published versions of this type of salad report roughly 420 calories and 22 g protein per serving, while lighter versions can be substantially lower.

Recipe Q&A

Can I use leftover chicken?

Yes. This is one of the easiest ways to make it. Make sure the leftover chicken has been refrigerated promptly and is still within its safe storage period. USDA recommends using most cooked leftovers within 3–4 days.

Can I use rotisserie chicken?

Absolutely. Remove the skin and bones and use about 2½–3 cups meat.

Can I make it without mayonnaise?

Yes. Use:

• ½ cup Greek yogurt, or

• Greek yogurt + a little olive oil.

The result will be tangier and lighter.

Can I make it dairy-free?

Yes. Replace Greek yogurt with dairy-free yogurt or simply use additional mayonnaise.

Can I make it nut-free?

Yes. Replace pecans with sunflower seeds or pumpkin seeds.

Can I omit the poppy seeds?

Yes. The dressing will still work, although you’ll lose the characteristic appearance and slight crunch.

What can replace dried cranberries?

Try:

• dried cherries

• raisins

• chopped dates

• chopped dried apricots

Can I add cheese?

Yes. A little feta, goat cheese or mild cheddar works well, although the original-style salad doesn’t require it.

Can I add apple?

Definitely. A crisp green apple provides acidity and crunch and works particularly well with cranberry and pecan.

How long does the finished salad last?

For best quality, keep it covered and refrigerated and use it within about 3–4 days, assuming the chicken was properly handled. Don’t leave the salad at room temperature for more than 2 hours (or 1 hour when the ambient temperature exceeds 90°F/32°C).

Can I freeze it?

I wouldn’t recommend freezing the completed salad. The mayonnaise dressing, lettuce and celery can become watery or change texture after thawing.

Is it suitable for keto?

Not as written—the dried cranberries and honey contribute significant carbohydrates. For a lower-carb version, reduce/omit cranberries and honey and use a low-carb dressing.

What is the best way to serve it?

For the look in your photo, serve it cold over crisp lettuce. For lunch, it’s also excellent in a wrap, croissant, sandwich or stuffed into a pita. A similar USDA chicken-and-cranberry salad is served over lettuce with dried fruit and nuts.

What makes the photo version look so good?

The visual effect comes from contrasting colors and textures: pale chicken, dark red cranberries, glossy toasted pecans, green lettuce and herbs, plus the tiny black poppy seeds. Keep some of the pecans and cranberries on top rather than mixing all of them into the salad.