For the Chicken:
2 boneless, skinless chicken breasts.
Drizzle with salt and pepper as per your taste.
1 tablespoon of olive oil.
Consider adding one teaspoon of dried thyme for an extra touch of flavor.
For the Salad:
1 cup mayonnaise.
1/4 cup of Dijon mustard.
2 tablespoons of honey.
1 teaspoon of apple cider vinegar.
Add a sprinkle of salt and pepper to suit your liking.
2 cups of tender, succulent shredded chicken.
1/2 cup dried cranberries.
1/2 cup of pecans, chopped and toasted to perfection.
1/4 cup of red onion, finely chopped.
2 celery stalks, finely chopped.
Consider adding fresh parsley as a garnish, if desired.
For the Poppy Seed Dressing:
1/3 cup of olive oil.
3 tablespoons of white wine vinegar.
2 tablespoons of honey.
1 tablespoon of Dijon mustard.
1 tablespoon of poppy seeds.
Drizzle with salt and pepper to suit your taste.
Get ready to cook the chicken:
Add a touch of flavor to the chicken breasts with a sprinkle of salt, pepper, and dried thyme.
Warm up a bit of olive oil in a skillet on medium-high heat. Ensure that the chicken is cooked for 2-3 minutes on each side.
Place in a preheated oven at 375°F (190°C) and bake for 20-25 minutes or until fully cooked. Finely separate the chicken into small pieces.
Prepare the Poppy Seed Dressing:
Combine olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a bowl and whisk together. Put it aside.
Time to whip up a delicious salad:
Combine shredded chicken, dried cranberries, toasted pecans, red onion, and celery in a large bowl.
Prepare the Salad:
Drizzle the Poppy Seed Dressing onto the salad and mix until evenly covered.
Relax and Present:
Chill the salad for a minimum of 30 minutes prior to serving, allowing the flavors to blend.
Feel free to add a touch of fresh parsley as a final touch before serving.
Keywords: Cranberry Pecan Chicken Salad With Poppy Seed Dressing Recipe, Recipe For Cranberry Pecan Chicken Salad