Poppyseed Chicken Salad

There is nothing quite like a cold chicken salad sandwich especially in the spring & summertime y'all! It is such a staple in the South and I consider it to be such a TREAT. I came up with this recipe a little over a year ago for my best friend’s baby shower and it was a huge hit!

This Poppyseed Chicken Salad was inspired by the classic chicken salads you can find at Whole Foods, Trader Joe’s, etc. It’s often referred to as Sonoma Chicken Salad or Wine Country Chicken Salad. Two classic ingredients that are used are poppyseeds & grapes. I decided to swap out the grapes for dried cranberries & I think it’s an even BETTER flavor combination. The tartness of the cranberries balances out the sweetness found in the poppyseed dressing. I love the fact that I can make a big batch and lunch is solved for a few days. All I have to do is put some on a buttery croissant which takes 60 seconds or less!

This Poppyseed Chicken Salad is also a perfect dish to serve at a shower because you can 100% make it ahead of time! Love that. I would also recommend serving my Southern Grape Salad with it for a sweet side or dessert! Enjoy y'all!

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Poppyseed Chicken Salad

Yield: 10

Author: Hayden Jordan

Prep time: 15 MinCook time: 40 MinInactive time: 4 HourTotal time: 4 H & 55 M

Ingredients

• 4 boneless chicken breasts
• 2 cloves garlic
• 1 ½ cups Hellman's mayonnaise
• ½ cup heavy cream, plus additional to coat the chicken
• 1 teaspoon Hidden Valley Ranch Dressing Mix
• ½ cup poppyseed dressing
• 1 teaspoon poppy seeds
• 1 cup dried cranberries
• 1 ½ cups chopped pecans
• ½ cup diced celery
• Croissants, for serving

Instructions

1. Preheat the oven to 350 degrees.
2. Spray 9×13” baking dish with non-stick cooking spray.
3. Place the chicken breasts in the baking dish & pour some heavy cream over the chicken, using a brush to coat it completely.
4. Chop the garlic into 5-8 pieces and scatter in the cream around the chicken.
5. Bake for 20 minutes and flip the chicken breasts. Bake for another 20 minutes until the internal temperature is 165 degrees. Let chicken cool to room temperature before cubing.
6. In a large bowl, whisk together the heavy cream, mayonnaise, poppyseed dressing, poppy seeds, and ranch dressing mix.
7. Using a large spatula, fold in the cubed chicken, dried cranberries, chopped pecans, diced celery and stir until coated.
8. Let chill overnight or at least 4 hours.
9. Serve on croissants or by itself.

Notes

Make sure to adjust the recipe accordingly depending on how many chicken breasts you have.

Store in an air-tight container in the refrigerator for up to 3-5 days.

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