Cranberry Pecan Chicken Salad with Poppy Seed Dressing: A Wholesome Delight

1. Begin by preparing the chicken. If using leftover chicken, ensure it is diced into bite-sized pieces. Alternatively, cook chicken breasts until fully cooked, then allow them to cool before dicing.
2. In a large mixing bowl, combine the diced chicken, dried cranberries, chopped pecans, finely chopped celery, and diced red onion.
3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and pepper until well combined.
4. Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated.
5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6. When ready to serve, arrange a bed of mixed greens on individual plates or a serving platter.
7. Spoon the chilled Cranberry Pecan Chicken Salad onto the bed of greens, distributing it evenly.
8. Garnish with additional pecans or dried cranberries if desired.
9. Serve immediately and enjoy the delightful combination of flavors and textures.

Nutritional Information: