Cranberry Pecan Chicken Salad with Poppy Seed Dressing recipe:
Ingredients:
For the Dressing:
– ½ cup mayonnaise
– ¼ cup sour cream
– 2 tablespoons honey, softened
– 1 tablespoon Dijon mustard
– 1 tablespoon poppy seeds
– Salt, to taste
For the Salad:
– 4 cups cooked and chopped chicken breast (about 2 chicken breasts)
– 1 cup chopped pecans
– ½ cup dried cranberries
– 4 green onions, chopped
Instructions:
Prepare the Poppy Seed Dressing:
1. In a small bowl, whisk together mayonnaise, sour cream, softened honey, Dijon mustard, and poppy seeds until smooth. Season with salt to taste. Set aside.
Assemble the Salad:
2. In a large mixing bowl, combine chopped cooked chicken breast, chopped pecans, dried cranberries, and chopped green onions. Gently toss to mix.
Dress the Salad:
3. Pour the prepared Poppy Seed Dressing over the salad ingredients. Using a large spoon or salad tongs, toss until everything is evenly coated with the dressing. Adjust seasoning if needed.
Chill and Serve:
4. For optimal flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together (optional but recommended).
5. Serve the salad chilled, either on its own or over a bed of mixed greens, for a refreshing and satisfying meal. Enjoy!
