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!

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.

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!

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.

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!

Poppy Seed Chicken Salad Recipe

Smooth and lightly crisp, this Poppy Seed Chicken Salad is ready in 20 minutes and ideal for those days when you want something fresh, simple, and easy to enjoy.

5 from 3 votes

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Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 8 servings

Calories: 328kcal

Author: Andrea

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Ingredients

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

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Instructions

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

NOTES

*Use plain Greek yogurt as a simple substitute.

-Add ⅓ to ½ cup of quartered grapes or diced apple for a touch of sweetness and texture.

STORE any Almond Chicken Salad leftovers in an airtight container in the refrigerator for up to 3–4 days. If you've already mixed in the almonds, they may soften slightly over time.

For the best texture, keep the nuts separate and stir them in right before serving. This salad isn’t freezer-friendly—the dressing can separate and the texture of the chicken may become rubbery. Just give it a stir before serving and enjoy.

 

Nutrition

Serving: 8serving | Calories: 328kcal | Carbohydrates: 3g | Protein: 13g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 457mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg