Make the Poppy Seed Dressing

MINCE the shallot and pour it into a small bowl with the apple cider vinegar. Let the shallot soften in the vinegar for about 10 minutes.

POUR the heavy cream into a medium bowl (or 4-cup liquid measuring cup). Using an electric hand mixer with a wire whip attachment, whip for about a minute or until the cream doubles in volume.

ADD the sugar, mustard, sour cream, mayo, apple cider vinegar, and shallot into a food processor or blender and mix until combined. Alternately, you can mix it with a spoon if you don’t mind the shallot pieces.

FOLD in the whipped cream.

SPRINKLE IN the poppy seeds. Then add salt and pepper to taste.

REFRIGERATE until you are ready to stir the dressing into the salad.

Make the SaladThis recipe assumes that you already have cooked chicken. If not, cook and cool the chicken or use Costco canned chicken.

HEAT a skillet on the stovetop. You do not need butter or oil in the pan. Add the pecans to the hot pan.

STIR the pecans frequently so they do not burn. It takes about 5 to 8 minutes for the pecans to toast. Set aside the nuts to cool.

SHRED the cooked chicken. This can be done using two forks, an electric mixer, food processor, or blender (pulse in a blender). Set aside.

WASH, peel, and dice the apple. Wash and dice the celery stalks. Dice the red onions.

CHOP the cooled pecans.

ADD the shredded chicken, diced apple, celery, onions, cranberries, and pecans to a large mixing bowl.

POUR in the poppy seed dressing and stir the ingredients until they are thoroughly combined.

CHILL the salad in the refrigerator for about an hour so the flavors mix.

SERVE with bread, crackers, or lettuce leaves.