Poppyseed Chicken Salad

A croissant with this chicken salad in the middle.

Classic chicken salad gets a delicious makeover with this Poppyseed Chicken Salad recipe with chicken, grapes, celery, and toasted pecans in an easy & sweet creamy poppyseed dressing. Serve as sandwiches inside croissants, rolls, or serve as lettuce wraps or eat it with a fork!

Course Dinner, Lunch, Salad

Cuisine American

Keyword chicken salad recipe with grapes, poppyseed chicken salad

Prep Time 10

Cook Time 5

Chill Time 2

Total Time 2 15

Servings sandwiches

Calories 514kcal

Author Jessica - Together as Family

Equipment

Citrus Juicer

Ingredients

Chicken Salad

3 cups cooked chicken (shredded or chopped)
1½ cups halved red grapes
1/2 cup finely diced celery
3/4 cup chopped pecans
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 poppyseeds
½ teaspoon kosher salt or sea salt
¼ teaspoon black pepper

Instructions

Combine the chicken, halved grapes, and diced celery in a large mixing bowl or the serving bowl you will be using. Stir together and set aside.
3 cups cooked chicken, 1½ cups halved red grapes, 1/2 cup finely diced celery
In a skillet pan, over medium-low heat, add the chopped pecans and sugar. Cook for 3-5 minutes, stirring frequently, until the pecans are toasted and fragrant.
3/4 cup chopped pecans, 2 teaspoons granulated sugar
Transfer the pecans to a plate lined with parchment paper, or wax paper, and allow to cool for 10 minutes before adding them into the chicken salad mixture.
In a separate smaller mixing bowl, whisk together all the creamy poppyseed dressing ingredients until well combined.
Pour the dressing over the chicken salad and mix well to make sure everything is coated in the dressing.
1 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey, 2 teaspoons poppyseeds, ½ teaspoon kosher salt or sea salt, ¼ teaspoon black pepper
Cover the bowl with a lid, or plastic wrap, and let refrigerate for at least 2 hour before serving.

Notes

- Celery Tip : If you prefer a softer, milder celery try using the celery stalks from the middle of the bunch. They are usually more tender and softer.

- Serving : The best way to serve and eat this chicken salad is inside buttery croissants. The chicken salad is best served chilled straight from the fridge.

- Chill Time : The salad needs at least 2 hours to chill and for the flavors to develop and meld together. Plus, chicken salad in general tastes much better when it's chilled.

Nutrition