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In a large mixing bowl, add the salad greens, cooked chicken, dried cranberries, and toasted pecans. If you’re using the optional apple, avocado, or feta, fold them in gently to maintain texture.
In a small bowl, whisk together mayonnaise, milk, sugar, and apple cider vinegar until smooth. Stir in the poppy seeds. Season with a pinch of salt and pepper to taste.
Pour the dressing gradually over the salad mixture. Toss gently until all ingredients are evenly coated and glistening with dressing.
Top with a few extra cranberries and pecans for presentation. Serve immediately with a slice of crusty bread or as a filling for a wrap.
Add a squeeze of lemon juice or sprinkle of fresh herbs before serving to brighten the dish.