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
- 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.
- Prepare salad base → In a large mixing bowl, combine chicken, cranberries, pecans, celery, and green onions.
- Combine → Pour dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Chill & serve → Refrigerate for at least 30 minutes to let flavors meld. Serve on greens, in lettuce wraps, or on bread as a sandwich.
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.