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.
Servings: 8 servings
Calories: 328kcal
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
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 1/3 to 1/2 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
