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
Place the chicken, halved grapes, and diced celery in a large mixing dish or serving basin. Mix and set aside.
Step 1
Step 1
Instructions
Add chopped pecans and sugar to a skillet over medium-low heat. Stir constantly for 3-5 minutes to toast and aromatic pecans.
Step 2
Step 2
Let the pecans set on a parchment or wax paper-lined tray for 10 minutes before adding them to the chicken salad.
Step 3
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.
Step 4
Step 4
Let the bowl sit in the fridge for at least two hours before serving.