Dinner

Chicken Pasta Salad with Poppy Seed Dressing Recipe

Bylina Carter November 30, 2025November 30, 2025

Introduction

This Chicken Pasta Salad with Poppy Seed Dressing is a delicious and satisfying dish perfect for lunch or a light dinner. The combination of tender chicken, crunchy pecans, and sweet cranberries tossed in a creamy, tangy dressing makes it a crowd-pleaser.

A close-up view of a white bowl filled with a colorful pasta salad. The base layer consists of pale yellow bowtie pasta mixed with light purple poppy seeds evenly sprinkled throughout. Scattered on top are small pieces of cooked chicken, light tan with a slightly browned texture. Bright green chopped scallions are spread over the dish, adding a fresh look. Dark red dried cranberries and small chunks of reddish-brown pecans are scattered all over, adding contrast and texture. The bowl is set on a white marbled surface with a golden fork partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz farfalle (bow-tie) pasta
1 lb skinless, boneless chicken thighs or breasts

1 tablespoon olive oil
1/2 teaspoon Italian seasoning

Salt and pepper, to taste
1 cup toasted, chopped pecans

1/2 cup dried cranberries (Craisins)
4 green onions, chopped
1/2 cup mayonnaise

1/4 cup Greek yogurt
2 tablespoons honey
1 tablespoon Dijon mustard

1 tablespoon poppy seeds
Salt, to taste (for dressing)

Instructions

Step 1: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken until fully cooked through, about 5-7 minutes per side depending on thickness. Remove from skillet and slice into thin strips.
Step 3: In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, and poppy seeds until smooth. Taste and add salt as needed to balance the dressing.
Step 4: In a large bowl, combine the cooked pasta, sliced chicken, toasted pecans, dried cranberries, and chopped green onions. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Step 5: Taste and adjust seasoning with additional salt or pepper if desired. Serve chilled or at room temperature.

Tips & Variations

For extra freshness, add chopped celery or cucumber to the salad for crunch.
Swap chicken with turkey or tofu for a different protein option.

Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant before chopping.
If you prefer a lighter dressing, use more Greek yogurt and reduce mayonnaise.
Add fresh herbs like parsley or dill to brighten the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb dressing over time, so toss gently before serving again. For best texture, add pecans just before serving if possible. Leftovers can be enjoyed cold or at room temperature.