Mediterranean Chicken Salad with Cranberries, Pecans & Poppy Seed Dressing
🧾 Ingredients
For the Salad
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3 cups cooked chicken breast, diced or shredded
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4 cups mixed greens (romaine, arugula, or spinach)
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½ cup dried cranberries
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½ cup pecans, lightly toasted
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½ cup cucumber, diced
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¼ cup red onion, thinly sliced
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¼ cup crumbled feta cheese (optional)
For the Poppy Seed Dressing
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⅓ cup Greek yogurt
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2 tbsp extra-virgin olive oil
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2 tbsp apple cider vinegar or white wine vinegar
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2 tbsp honey
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1 tsp Dijon mustard
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1 tbsp poppy seeds
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Salt & black pepper, to taste
🥗 Instructions
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In a large salad bowl, combine greens, chicken, cranberries, pecans, cucumber, red onion, and feta.
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In a small bowl or jar, whisk together Greek yogurt, olive oil, vinegar, honey, Dijon, poppy seeds, salt, and pepper until smooth.
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Drizzle dressing over salad just before serving and toss gently to coat.
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Taste and adjust sweetness or acidity as desired.
🍽 Serving Suggestions
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Serve as a light lunch or dinner
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Pair with warm pita or whole-grain bread
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Add to a Mediterranean mezze spread
🌿 Variations
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Add apple or pear slices for extra freshness
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Swap pecans for walnuts or almonds
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Make it dairy-free: omit feta and use dairy-free yogurt
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Low-carb option: serve over chopped romaine only
🧊 Storage Tips
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Store dressing separately up to 5 days
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Salad components keep 3 days refrigerated
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Toss just before serving for best texture
