Almond Poppy Seed Chicken Salad

Chunky almond poppy seed chicken salad with a creamy, crunchy dressing. This spring salad is perfect on croissants, rolled into wraps or served in between thick slices of brioche!

Almond Poppy Seed Chicken Salad

Please tell me I’m not the only one that craves chicken salad? It’s kind of a problem… mainly because I’m a chicken salad snob. It can’t be too wet or too dry, it has to be perfect. That’s why I usually stick to making it a home. This almond poppy seed chicken salad is my latest version and I’m obsessed. It’s crunchy, slightly tangy, and goes great on just about anything, though I’m partial to croissants.

So many delicious ingredients in this Almond Poppy Seed Chicken Salad!

For this particular chicken salad recipe, you can use freshly grilled chicken or rotisserie. I like chunky chicken salad, but if you’re more into shredded, you can certainly do that too. Once you’ve got the chicken prepped, the rest is EASY!

Better than a bakery Almond Poppy Seed Chicken Salad

Grab a large mixing bowl and combine the cream, mayo, red wine vinegar, mustard (dry or dijon), salt, garlic, parsley, poppy seeds, celery, red onion, and toasted almonds. Let the mixture chill for at least 30 minutes before eating, this will allow the flavors to merry. If you plan on leaving it for longer, I’d suggest leaving the almonds out and tossing them in right before you serve it.

Almond Poppy Seed Chicken Salad is best served on buttery croissants!

Pile it high on your favorite bread, whether that be a croissant, ciabatta, brioche, or wheat bread. You can also make lettuce wraps too for a low-carb option. Enjoy!

Almond Poppy Seed Chicken Salad

Chunky almond poppy seed chicken salad with a creamy, crunchy dressing. This spring salad is perfect on croissants, rolled into wraps or served in between thick slices of brioche!

Ingredients:

  • 1 1/2 lbs. chicken, cubed or shredded
  • 1/3 c. heavy cream*
  • 2/3 c. light or regular mayonnaise (more to taste if needed)
  • 1 tbsp. red wine vinegar
  • 1/2 tsp. dry yellow mustard OR 1 tsp. dijon mustard
  • 1 tsp. kosher sea salt
  • 1/4 tsp. garlic powder
  • 1 tbsp. poppy seeds
  • 1/3 c. diced celery
  • 1/4 c. finely diced red onion OR shallot
  • 1/2 c. toasted sliced almonds

 

Directions:

  1. In a large mixing bowl combine all of the ingredients. Toss to coat.
  2. Refrigerate for 30 minutes, then serve. If refrigerating longer, reserve the toasted nuts and add right before serving.

*You can sub this for plain Greek yogurt

-Quartered grapes or 1/4-inch pieces of apple make a great addition to this salad. Anywhere from 1/3 cup to 1/2 cup.

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