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+ servings
A close up of small buns filled with chicken salad and lettuce.
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5 from 2 votes

Cranberry Almond Poppy Seed Chicken Salad

A tangy, lightly sweet poppy seed dressing graces this pretty Cranberry Almond Poppy Seed Chicken Salad. Layer it with lettuce on potato buns for a delicious, light meal. Perfect for a spring buffet!
Prep Time10 mins
Total Time10 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 8
Calories: 213kcal


For the Poppy Seed Dressing:

  • ¾ cup mayonnaise (choose a healthy fat mayo like olive oil mayonnaise)
  • ¼ cup non-fat plain Greek yogurt
  • ¼ cup milk
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds
  • ½ teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • fresh ground black pepper to taste

For the Chicken Salad

  • 2 ½ cups cooked chopped chicken breast (I used a rotisserie chicken)
  • cup finely diced red onion
  • 1 stalk celery diced
  • cup dried cranberries
  • cup slivered almonds


  • Combine all the dressing ingredients in a medium mixing bowl and whisk to combine.
  • Add chicken salad ingredients and toss until the dressing is thoroughly incorporated.
  • Serve on slider rolls, croissants, wraps, or lightly toasted bread with lettuce leaves. Cover and immediately refrigerate any leftovers.



Calories: 213kcal | Carbohydrates: 10g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 270mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg