Ingredients:

  • 1 lb boneless skinless chicken breast, poached and diced
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 tbsp poppy seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Poach the chicken breasts until the internal temperature reaches 165°F (74°C). Let them rest for 10 minutes before dicing into uniform 1/2-inch cubes.
  2. Toast pecans in a dry skillet over medium heat until they smell nutty and look golden brown.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, and vinegar.
  4. Stir in the poppy seeds, salt, and pepper until the mixture is velvety and completely smooth.
  5. Combine the diced chicken, celery, red onion, and cranberries in a large mixing bowl.
  6. Pour the poppyseed dressing over the top and fold gently with a spatula until every piece of chicken is evenly coated.
  7. Fold in the toasted pecans last to maintain their maximum crunch.