Poppyseed Chicken Salad Recipe

Medium Brush Stroke

Classic chicken salad This quick and sweet creamy poppyseed dressing makes Poppyseed Chicken Salad with chicken, grapes, celery, and toasted pecans wonderful. Serve in croissants, buns, lettuce wraps, or with a fork!  

– Chicken Salad – 3 cups cooked chicken – 1½ cups halved red grape – 1/2 cup finely diced celery – 3/4 cup chopped pecan – 2 teaspoons granulated sugar – Creamy Poppyseed Dressing – 1 cup mayonnaise – 1 tablespoon apple cider vinegar – 1 tablespoon freshly squeezed lemon juice – 1 tablespoon honey – 2 teaspoons poppyseed – ½ teaspoon kosher salt or sea salt – ¼ teaspoon black pepper

Ingredient

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Place the chicken, halved grapes, and diced celery in a large mixing dish or serving basin. Mix and set aside.  

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Flour Bowl

Step 1

Instructions

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Add chopped pecans and sugar to a skillet over medium-low heat. Stir constantly for 3-5 minutes to toast and aromatic pecans.  

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Step 2

Let the pecans set on a parchment or wax paper-lined tray for 10 minutes before adding them to the chicken salad.  

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Step 3

Mix the creamy poppyseed dressing ingredients in a shallow bowl until fully blended. Pour the dressing over the chicken salad and stir well to coat.  

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Step 4

Let the bowl sit in the fridge for at least two hours before serving.  

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Step 5

Calories: 514kcal | Carbohydrates: 14g | Protein: 20g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 491mg | Potassium: 332mg | Fiber: 2g | Sugar: 11g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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Nutrition

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Also see

Also see

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