Strawberry Poppy Seed Chicken Salad

My neighbor Sarah brought this over last summer when I was recovering from surgery and couldn't cook for myself. She showed up at my door with this gorgeous bowl of colors and told me it was the thing that got her teenage boys to actually eat vegetables. The dressing was tangy sweet in a way that made everything feel special, not like a punishment salad. That first bite completely changed how I thought about chicken salad.

Last weekend I made this for a picnic with my sister and she literally licked her fork clean. We sat on a blanket under this enormous oak tree and she kept saying how she never realized healthy food could feel this indulgent. The strawberries were perfectly ripe that day little jewels that burst in your mouth alongside the cool cucumber.

Ingredients

• Chicken breasts: Poaching keeps them tender and juicy plus you can do it ahead of time
• Mixed salad greens: Use whatever combination you love arugula adds a nice peppery kick
• Fresh strawberries: The star of the show get them at peak season for maximum sweetness
• English cucumber: Fewer seeds and more crunch than regular cucumbers
• Red onion: Thinly sliced adds just enough bite to cut through the creamy dressing
• Feta cheese: Optional but that salty crumble takes it over the top
• Toasted almonds: Let them cool completely after toasting so they stay crispy
• Greek yogurt: Makes the dressing creamy without being too heavy
• Poppy seeds: Tiny little bursts of nutty flavor throughout
• Honey: Balances the vinegar and brings everything together

Instructions

Poach the chicken:

Place chicken in a saucepan covered with water add salt and pepper then bring to a boil and simmer for 12 to 15 minutes until cooked through.

Shred the chicken:

Let chicken rest for a few minutes then use two forks to pull it apart into bite sized pieces.

Whisk the dressing:

Combine Greek yogurt mayonnaise honey apple cider vinegar poppy seeds Dijon mustard salt and pepper until smooth and creamy.

Assemble the base:

In a large bowl toss together the salad greens shredded chicken sliced strawberries cucumber and red onion.

Bring it together:

Drizzle the dressing over the salad and toss gently until everything is lightly coated.

Finish with flair:

Top with crumbled feta and toasted almonds then serve right away or chill for 20 minutes for a colder version.

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This became my go to for summer dinner parties after my friend Mark took one bite and asked if I would make it for his wedding shower. There is something about the combination of sweet strawberries and tangy dressing that makes people feel taken care of like you put way more effort into it than you actually did.

Make It Ahead

You can poach the chicken and whisk the dressing up to two days in advance. Keep everything in separate containers in the refrigerator. The chicken actually gets more flavorful after sitting in its own juices for a bit. Just wait to assemble until right before serving.

Switch Up The Fruit

When strawberries are out of season try sliced apples in fall or fresh peaches in summer. Blueberries work beautifully too. The key is using fruit that is firm enough not to turn to mush when you toss the salad. Trust your instincts and use what looks best at the market.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creamy dressing perfectly. If you want something more substantial serve it alongside crusty bread or grilled asparagus.

• Grilled garlic bread soaks up any extra dressing beautifully
• Lemon sorbet for dessert keeps the meal light and refreshing
• Iced tea with fresh mint is the ultimate summer companion

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This salad is proof that healthy food does not have to be boring or feel like a chore. Make it once and it will become your summer staple too.

Recipe FAQ

→ Can I prepare this salad in advance?

Yes, you can prep ingredients separately up to 24 hours ahead. Keep dressing, chicken, and vegetables in separate containers. Combine and dress just before serving to maintain crispness. The dressed salad stays fresh for about 2-3 hours if chilled.

→ What can I substitute for the poppy seed dressing?

Try a balsamic vinaigrette, honey mustard dressing, or a tangy lime-based dressing. For dairy-free options, use vegan mayo mixed with aquafaba instead of Greek yogurt. The dressing can be customized to your preference while maintaining the salad's essence.

→ How do I keep the chicken moist while cooking?

Poach chicken breasts gently in simmering water for 12-15 minutes without boiling vigorously. Don't overcook—remove immediately when fully cooked through. Alternatively, use rotisserie chicken for convenience and added flavor without extra cooking time.

→ Is this salad suitable for meal prep?

Absolutely. Portion cooked chicken, strawberries, and greens into containers with dressing on the side. It keeps well refrigerated for 3-4 days. Add almonds and cheese just before eating to prevent sogginess and maintain texture contrast.

→ What wine pairs well with this salad?

Sauvignon Blanc and dry rosé are excellent choices that complement the strawberries and creamy dressing. Light white wines like Pinot Grigio or a crisp sparkling wine also work beautifully for a refreshing meal pairing.

→ How can I make this gluten-free?

This salad is naturally gluten-free using the provided ingredients. Always verify that your mayonnaise, Greek yogurt, and other processed items are certified gluten-free if you have celiac disease. Check all condiments for hidden gluten sources.