Cranberry Pecan Chicken Salad with Low-Sugar Poppy Seed Dressing

Cranberry Pecan Chicken Salad with Low-Sugar Poppy Seed Dressing ✨

This chicken salad is creamy, crunchy, and slightly sweet with a healthier twist! Tender chicken is tossed with tart cranberries, buttery pecans, and crisp celery, then dressed in a lightened-up poppy seed dressing that’s low in sugar but full of flavor. Perfect for meal prep, lunches, or as a refreshing side dish, this salad is both satisfying and nutrient-dense.

Ingredients

Dressing:

  • ½ cup mayonnaise (preferably sugar-free or avocado oil-based)
  • ¼ cup sour cream (full fat, or Greek yogurt for a lighter option)
  • 1 tbsp sugar-free sweetener (erythritol or monk fruit) or 1 tbsp mashed ripe avocado
  • 1 tbsp Dijon mustard
  • 1 tbsp poppy seeds
  • Salt, to taste

Salad:

  • 3 cups cooked chicken breast, diced or shredded
  • ½ cup dried cranberries (preferably reduced-sugar)
  • ½ cup chopped pecans, lightly toasted
  • ½ cup celery, finely diced
  • 2 green onions, sliced
  • Optional: mixed salad greens, butter lettuce cups, or whole-grain bread/wraps for serving

Instructions

  1. Make the dressing → In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt/avocado), sweetener, Dijon mustard, poppy seeds, and salt. Adjust seasoning to taste.
  2. Prepare salad base → In a large mixing bowl, combine chicken, cranberries, pecans, celery, and green onions.
  3. Combine → Pour dressing over the salad ingredients. Toss gently until everything is evenly coated.
  4. Chill & serve → Refrigerate for at least 30 minutes to let flavors meld. Serve on greens, in lettuce wraps, or on bread as a sandwich.
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Notes

  • Use rotisserie chicken for a quick version.
  • For lower carbs, reduce or omit cranberries.
  • Greek yogurt adds extra protein while keeping calories lower.
  • Toasting pecans brings out a deeper, nuttier flavor.

Tips

  • Make a double batch—this salad stores well for up to 3 days.
  • If the dressing is too thick, thin it with 1–2 tsp of lemon juice.
  • For added freshness, stir in a handful of chopped parsley or dill.
  • Serve on lettuce wraps for a low-carb lunch option.

Servings

  • Makes 4 servings.

Nutritional Info (per serving, without bread/greens)

  • Calories: ~340
  • Protein: 25 g
  • Carbs: 8 g (5 g net if using sugar-free cranberries)
  • Fiber: 2 g
  • Fat: 24 g
  • Sodium: 420 mg

(Values approximate, based on standard ingredients.)

Benefits

  • High protein from chicken for satiety and muscle support.
  • Pecans provide healthy fats, fiber, and antioxidants.
  • Cranberries add a touch of natural sweetness and antioxidant polyphenols.
  • Low-sugar dressing makes this recipe keto- and low-carb-friendly.
  • Versatile—can be enjoyed as a salad, wrap, or sandwich filling.

Q&A

Q: Can I make this dairy-free?
A: Yes—use avocado instead of sour cream, and a vegan mayo.

Q: Can I make it ahead?
A: Definitely! Store in the fridge for up to 3 days. It actually tastes better after sitting.

Q: Can I use walnuts instead of pecans?
A: Yes, walnuts or almonds both work as nutty swaps.

Q: How do I make it more filling?
A: Serve over quinoa, brown rice, or whole-grain wraps for extra fiber.

Q: Can I freeze it?
A: Not recommended—mayo-based dressings don’t freeze well.

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