SugarBee’s Chicken Salad

Dinner, Lunch | January 22, 2021

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YIELD: 4 servings


Poppyseed Dressing (makes 3/4 cup)

  • 1/2 cup mayonnaise 
  • 1/4 cup sour cream or plain yogurt 
  • 1 tablespoon fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey
  • 1 teaspoon orange zest
  • 1 tablespoon poppy seeds
  • Salt and pepper to taste


  • 2 boneless chicken breasts, cooked and diced 
  • 2 medium sized SugarBee® apples, cored and diced
  • 3 stalks celery, diced 
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecans, roughly chopped
  • 1/4 of a small red onions, thinly sliced 
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 cups of salad greens for serving


  1. Prepare the dressing: combine the above ingredients, mayonnaise through poppy seeds, in a bowl and whisk until smooth. Season with salt and pepper to taste and stir again until combine.
  2. Assemble salad: Add all of the salad ingredients to a large bowl, pour in half of the dressing and toss gently to coat. Serve immediately on salad greens with extra dressing on the side.
  3. Salad can be stored in an airtight container in the refrigerator for up to 3 days.

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