Instructions
- In a large mixing bowl, add the mixed salad greens and spread them out slightly to create a base. Layer in the cooked chicken, making sure it is evenly distributed so each serving gets a good amount of protein. Sprinkle in the dried cranberries and toasted pecans, allowing them to fall naturally through the greens. If using any of the optional ingredients—sliced apple for sweetness and crunch, diced avocado for creaminess, or crumbled feta for a salty contrast—add them at this stage so they are incorporated evenly throughout the salad.
- In a small bowl, whisk together the mayonnaise, milk, sugar, and apple cider vinegar. Whisk until the mixture is completely smooth and uniform, with no visible streaks of mayonnaise. The dressing should be creamy but pourable. Stir in the poppy seeds, then season with salt and pepper to taste, adjusting gradually to avoid over-seasoning.
- Drizzle the dressing over the salad gradually rather than all at once. Using salad tongs or two large spoons, toss gently to coat the ingredients evenly, lifting from the bottom of the bowl to avoid bruising the greens. Stop tossing as soon as everything is lightly coated; the salad should look glossy, not weighed down by excess dressing.
- If desired, finish by sprinkling a few extra cranberries and pecans over the top for added visual appeal and texture. Serve immediately while the greens are crisp and the pecans retain their crunch.
Notes
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