Strawberry Poppy Seed Chicken Salad

The first time I made this salad was on a humid afternoon when cooking felt like the last thing I wanted to do. I had leftover chicken from dinner the night before and a punnet of strawberries that needed using immediately. The combination seemed odd until I took that first bite, something about the sweet fruit against tender chicken and creamy dressing just clicked. Now it is my go-to when I want something that feels special but requires almost no actual cooking.

Last summer I served this at a backyard gathering and watched my friend Sarah, who claims to hate salad, go back for seconds. She kept asking what was in the dressing, convinced there was some secret ingredient. The poppy seeds add this subtle crunch that makes every forkful interesting, and the almonds toasted while I assembled everything made the whole kitchen smell warm and nutty. Sometimes the simplest dishes are the ones people remember most.

Ingredients

• Chicken breasts: Poaching keeps the meat incredibly tender and juicy, plus you can do it ahead of time while you prep the vegetables
• Strawberries: Pick ones that are deep red and slightly soft, they will be sweeter and blend better with the savory elements
• Mixed salad greens: A combination of peppery arugula, mild spinach, and crisp romaine gives you texture variety in every bite
• English cucumber: These have thinner skin and fewer seeds, making them perfect for thin slices without becoming watery
• Red onion: Soaking the sliced onion in cold water for 10 minutes tames the bite if you are sensitive to raw onion
• Feta cheese: The salty creaminess bridges the gap between the sweet fruit and the tangy dressing beautifully
• Toasted almonds: Toasting them yourself in a dry pan for 3 minutes makes a huge difference in flavor depth
• Greek yogurt: Using full fat Greek yogurt gives the dressing body and tang without being too heavy
• Poppy seeds: These tiny seeds add a subtle nuttiness and satisfying crunch that pairs perfectly with strawberries
• Honey: The honey balances the acidity of the vinegar and brings out the natural sweetness of the strawberries

Instructions

Poach the chicken:

Place chicken breasts in a saucepan with enough water to cover by an inch, add salt and pepper, bring to a gentle boil then reduce to a bare simmer for 12 to 15 minutes until cooked through. Let the chicken rest in the liquid for 5 minutes before shredding, this keeps it from drying out.

Whisk the dressing:

In a small bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Whisk until completely smooth and let it sit for 5 minutes to let the flavors meld.

Assemble the base:

In a large salad bowl, layer the mixed greens first, then arrange the shredded chicken, sliced strawberries, cucumber, and red onion on top rather than tossing everything together. This prevents the delicate greens from getting crushed under the heavier ingredients.

Dress and finish:

Drizzle about half the dressing over the salad and toss gently with your hands or salad servers to coat evenly without bruising the strawberries. Top with crumbled feta and toasted almonds right before serving so they stay crunchy.

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This became my daughter is requested birthday lunch three years running now. Something about the pink strawberries against the green greens makes it feel festive, and she loves that she can help assemble it. Watching her carefully arrange the toppings like she is plating at a restaurant reminds me why cooking with kids matters, even when it makes a mess.

Make It Yours

I have swapped strawberries for fresh peaches in late summer and for sliced apples in the fall, both work surprisingly well with the poppy seed dressing. Sometimes I add avocado for creaminess or swap the almonds for pecans if that is what I have in the pantry. The formula stays the same, something sweet, something crunchy, something creamy, and that bright tangy dressing tying it all together.

Timing Is Everything

The trick to this salad tasting restaurant quality is serving it chilled but not cold. I prep all the components in the morning and keep them separate in the fridge, then toss everything together about 20 minutes before eating. The flavors get happier together, but the textures stay fresh and distinct instead of becoming soggy or wilted.

Serving Suggestions

This works as a light main dish on its own, but I have also served it alongside grilled fish or as part of a bigger spread with crusty bread and a cheese board. The sweetness of the strawberries makes it pair beautifully with a crisp white wine or even a sparkling rosé for brunch.

• Add grilled peaches in summer for extra smoky sweetness
• Serve with warm crusty bread to soak up any extra dressing
• Double the dressing and keep it in the fridge for quick weekday salads

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There is something deeply satisfying about a salad that feels substantial enough to be a meal but still leaves you feeling light and energized. This one has become my answer to almost every what should I make question from April through July.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the components separately up to a day in advance. Store the dressing, cooked chicken, and chopped vegetables in airtight containers. Toss everything together just before serving to maintain optimal texture and freshness.

→ What other proteins work well?

Grilled chicken breast adds a smoky dimension, while rotisserie chicken offers convenience. For a different approach, try poached turkey breast or even thinly sliced steak for a hearty variation.

→ Is the dressing easy to customize?

Absolutely. Adjust honey for sweetness, add more vinegar for tang, or substitute maple syrup for honey. For a dairy-free version, use mayonnaise instead of Greek yogurt or try avocado-based alternatives.

→ What greens work best?

Spring mix, baby spinach, arugula for peppery notes, or romaine for crunch all work beautifully. Feel free to combine multiple varieties for diverse textures and flavors in every bite.

→ Can I add other seasonal fruits?

Fresh blueberries, sliced peaches, or diced mango make excellent additions during their peak seasons. Stick to fruits that hold their shape well when tossed with dressing.

→ How do I store leftovers?

Keep undressed components refrigerated in separate containers for 2-3 days. Once dressed, consume within 24 hours as the greens will wilt. The dressing itself stays fresh for up to a week when chilled.