Ingredients
½ cup mayonnaise
¼ cup sour cream
2 tablespoons honey (softened)
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Salt to taste
4 cups cooked chicken breast, chopped (about 2 chicken breasts)
1 cup chopped pecans
½ cup dried cranberries
4 green onions, chopped
Instructions
- In a medium bowl, combine all dressing ingredients. Whisk until well combined. Add salt to taste.
- In a large bowl, combine all salad ingredients. Add the dressing and toss everything together to coat. Add salt to taste, if needed.
- Serve immediately, or refrigerate for an hour to let the flavors meld together.
Notes
- To make the dressing lighter, substitute sour cream with Greek yogurt.
- This salad can be served on a bed of mixed greens for added freshness.
- If you don’t have pecans, walnuts or almonds work well as a substitute.
- For extra crunch and sweetness, try adding diced green apples to the salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg
