Cranberry Pecan Chicken Salad with Poppy Seed Dressing

1. 2 cups cooked chicken breast, diced or shredded (grilled or roasted)
2. 1/2 cup dried cranberries
3. 1/2 cup pecans, roughly chopped (toasted for extra flavor)
4. 1/2 cup celery, finely chopped
5. 1/4 cup red onion, finely chopped
6. 1/2 cup apples, diced (Granny Smith or Honeycrisp work well)
7. 4-6 cups mixed salad greens or baby spinach

For the Poppy Seed Dressing:

1. 1/3 cup mayonnaise
2. 2 tablespoons apple cider vinegar
3. 1 tablespoon honey
4. 1 tablespoon Dijon mustard
5. 1 tablespoon poppy seeds
6. Salt and pepper, to taste

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until smooth. Set aside.
2. Assemble the Salad: In a large bowl, combine the diced chicken, dried cranberries, pecans, celery, red onion, and apple. Toss to mix.
3. Mix in the Dressing: Pour the poppy seed dressing over the chicken salad mixture. Stir well to coat all the ingredients evenly.
4. Serve: Place a generous scoop of the chicken salad on top of a bed of mixed salad greens or baby spinach. You can also serve it in a sandwich, wrap, or with crackers.