Sneak Preview: This Chicken Poppy Seed Salad combines poppy seeds, dried cranberries, and creamy Greek yogurt for a flavorful dish. Perfect for brunch, lunch, or an easy dinner, it’s a crowd-pleaser with a slightly elevated twist!
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How many chicken salad recipes are in your rotation? If you’re anything like me, there’s always room for one more! While my website index only lists a single chicken salad recipe, my personal collection tells a different story.
There’s the classic sweet pickle relish and mayo version—quick, nostalgic, and perfect for white bread. Then there’s my curried chicken salad, which is a secret indulgence because, well, my husband doesn’t touch it. And finally, there’s this Chicken Poppy Seed Salad recipe with Greek yogurt, cranberries, and almonds—the one I keep coming back to. It’s light, tangy, and full of texture—my all-time favorite.
Why This Easy Chicken Salad Stands Out
- Exciting Texture: Crunchy celery, chewy dried cranberries, crispy poppy seeds, and creamy Greek yogurt.
- No Fancy Ingredients: Uses simple pantry staples with easy substitutions.
- Customizable: Skip the dried fruit or nuts to simplify; it’s still delicious.
Happy Cooks Speak Up
“I made this for dinner tonight and it was a huge hit! It is so easy to put together, yet tastes special because of the almonds and cranberries. I used shredded chicken (canned) which really cut down on the prep time. This is definitely going into my recipe file. Thank you, Paula. “– JOCELYN
Ingredients and Substitutions
- CHICKEN:
- Use leftover cooked chicken, rotisserie chicken, or even turkey
- I prefer all white meat.
- GREEK YOGURT:
- Greek yogurt adds tang and freshness
- Strain regular yogurt if needed
- Swap with mayonnaise or sour cream
- POPPY SEEDS:
- Chia seeds work as a backup.
- Store seeds in the fridge to keep them fresh.
- CELERY:
- Adds crunch
- Apples can replace celery for a hint of sweetness
- DRIED CRANBERRIES:
- Optional but contributes color and sweetness.
- Sub with dried cherries or raisins
- TOASTED ALMONDS:
- Sliced, toasted almonds work best
- Pecans or walnuts are great swaps
- LEMON JUICE:
- Apple cider vinegar works in a pinch
Four Fun Ways To Serve
- Rolls or Bread: Pair with sweet potato rolls or classic dinner rolls.
- With Chips: Top sweet potato chips with a spoonful for bite-sized snacks.
- On Greens: Serve over a big salad with olive oil, vinegar, and Parmesan.
- Crackers or Sandwiches: Spread onto crackers or make sandwiches with homemade potato buns or Blue Ribbon ButtermIlk Bread.
Quick FAQ
- Can I use store-bought poppy seed dressing?
Store-bought versions are too sweet and thin. Stick with Greek yogurt for the best consistency and flavor. - Can I freeze this salad?
No, the texture changes when thawed. - How long does it last?
Store in the fridge for up to 4 days.
Parting Thoughts: Chicken Poppy Seed Salad is more than just a recipe—it’s a versatile, crowd-pleasing dish that fits any occasion. If you having a party, consider offering ham salad, too. Your guests will appreciate having a choice.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Chicken Poppy Seed Salad with Cranberries and Greek Yogurt
This Chicken Poppy Seed Salad combines tender chicken, creamy Greek yogurt, dried cranberries, and toasted almonds for a dish that’s flavorful and versatile. Enjoy it in sandwiches, wraps, or over greens for a quick and satisfying meal.
PRINT RECIPE PIN RECIPE SHARE BY EMAIL- 2 cups (250 g) cooked chicken, cubed
- ½ cup (60-75 g) sliced almonds or chopped pecans, toasted
- 1 stalk (40-50 g) finely chopped celery
- 1-2 tablespoons poppy seeds
- ⅓ cup (43 g) dried cranberries
- ¼ cup (50 g) unflavored Greek yogurt unflavored
- ½ cup (112 g) mayonnaise
- 1 teaspoon lemon juice
- pinch sugar
- ½ teaspoon salt
Prevent your screen from going dark
- Combine 2 cups (250 g) cooked chicken, cubed, 1/2 cup (60-75 g) sliced almonds or chopped pecans,, 1 stalk (40-50 g) finely chopped celery, 1-2 tablespoons poppy seeds, 1/3 cup (43 g) dried cranberries, 1/4 cup (50 g) unflavored Greek yogurt, 1/2 cup (112 g) mayonnaise, 1 teaspoon lemon juice, pinch sugar, and ½ teaspoon salt together in a bowl until combined.
Chill.
- Substitute sour cream or more mayonnaise for the yogurt.
- Vinegar is a good replacement for lemon juice.
Serving: 1 | Calories: 365kcal | Carbohydrates: 10g | Protein: 17g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 429mg | Potassium: 216mg | Fiber: 2g | Sugar: 7g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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