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Pistachio chicken salad on a bed of greens on a blue plate with tomato wedges.
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5 from 1 vote

Pistachio Poppy Seed Chicken Salad

Chicken salad with celery, onion, pistachios and poppy seeds in a tangy Dijon-buttermilk dressing.
Prep Time10 minutes
Cook Time40 minutes
Cook time is for chicken see recipe notes15 minutes
Total Time1 hour 5 minutes
Course: Lunch, Salad
Cuisine: American
Servings: 4 cups
Calories: 599kcal
Author: Anecia Hero

Ingredients

  • 4 cups shredded chicken , cooked
  • 2 stalks celery chopped
  • ⅓ cup red onion finely chopped
  • ¼ cup pistachios shelled, lightly ground

Dressing

  • ¾ cup mayonnaise
  • ⅓ cup buttermilk
  • 2 teaspoons Dijon mustard
  • ½ teaspoon white vinegar
  • ½ teaspoon sugar
  • 1 tablespoon poppy seeds
  • salt and pepper , to taste

Instructions

  • Cook the chicken (see recipe notes) or buy a rotisserie chicken; remove any skin and shred the meat
  • Place shredded chicken, chopped pistachios, onion and celery in a large bowl; set aside
    4 cups shredded chicken, ⅓ cup red onion, ¼ cup pistachios, 2 stalks celery
  • In a small bowl, combine dressing ingredients
    ¾ cup mayonnaise, ⅓ cup buttermilk, 2 teaspoons Dijon mustard, ½ teaspoon white vinegar, 1 tablespoon poppy seeds, ½ teaspoon sugar
  • Pour half of dressing over chicken; combine well
  • Cover and refrigerate for 30 minutes; season with salt and pepper to taste
    salt and pepper
  • Remove from refrigerator; add remaining dressing if desired; let sit for 10 minutes prior to serving

Notes

  • Cook time includes baking the chicken; use a deli chicken to make this quicker
  • No buttermilk? Use sour cream, kefir or plain yogurt instead!

Nutrition

Serving: 1cup | Calories: 599kcal | Carbohydrates: 7g | Protein: 38g | Fat: 46g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 729mg | Potassium: 528mg | Fiber: 2g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg