Save My neighbor showed up with a bowl of this salad one Saturday afternoon, and I ate it standing in my kitchen with a serving spoon. The sweet strawberries against the tangy dressing and crunchy almonds made me forget about the sandwich I was planning. She laughed and said it was the only way she could get her kids to eat salad without complaining. I asked for the recipe on the spot.
I made this for a potluck picnic last June, and three people asked if I catered it. One friend scraped the bowl clean and texted me later asking for the recipe because her husband wouldnt stop talking about it. I felt like a magician, even though all I did was toss things in a bowl and whisk together a dressing. Sometimes the simplest dishes make you look like you tried way harder than you did.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them moist and tender without adding extra fat, and shredding them helps the dressing coat every bite instead of sitting in sad puddles at the bottom.
- Strawberries: Use the ripest ones you can find because their sweetness balances the tangy dressing, and always slice them thin so they distribute evenly instead of hogging the spotlight.
- Cucumber: The crunch is non negotiable here, it breaks up the soft chicken and juicy berries and adds that fresh, hydrating bite that makes this feel light.
- Mixed salad greens: A blend of textures like peppery arugula, buttery romaine, and tender spinach keeps every forkful interesting instead of monotonous.
- Red onion: Thin slices add a sharp bite that wakes up your palate, but if you soak them in cold water for five minutes first, they mellow out without losing their crunch.
- Feta cheese: Crumbled feta adds salty little pockets of creaminess that melt slightly into the dressing, though you can skip it entirely and the salad still shines.
- Toasted sliced almonds: Toasting them in a dry skillet for three minutes makes them fragrant and crunchy, and they stick to the dressing coated greens like edible confetti.
- Greek yogurt: It gives the dressing body and tang without the heaviness of all mayo, plus it sneaks in extra protein which makes this feel more like a real meal.
- Honey: Just enough sweetness to play off the strawberries and balance the vinegar, and it helps the dressing cling to the greens instead of sliding off.
- Apple cider vinegar: Bright and fruity, it cuts through the richness of the yogurt and mayo without being as harsh as white vinegar.
- Poppy seeds: They add a subtle nutty crunch and make the dressing look polished, like you put thought into it even if you just dumped and whisked.
Instructions
- Poach the chicken:
- Drop the chicken breasts into simmering salted water and let them cook gently until no pink remains in the center, about 12 to 15 minutes depending on thickness. Let them cool just enough to handle, then shred with two forks, pulling in opposite directions until you have a pile of tender, stringy pieces.
- Whisk the dressing:
- Combine the yogurt, mayo, honey, vinegar, poppy seeds, mustard, salt, and pepper in a small bowl and whisk hard until smooth and creamy. Taste it and adjust the honey or vinegar if you want it sweeter or tangier, this is your moment to make it yours.
- Assemble the salad:
- Toss the greens, shredded chicken, strawberries, cucumber, and red onion together in a big bowl, using your hands if you want to be gentle with the berries. Drizzle the dressing over everything and toss again until every leaf and piece of chicken glistens.
- Finish and serve:
- Scatter the feta and toasted almonds on top right before serving so they stay crunchy and dont get soggy. Serve it right away or chill it for 20 minutes if you like your salad cold and crisp.
Save The first time I served this to my dad, he looked skeptical about fruit in his salad. He took one bite, then another, then finished his entire plate without saying a word. When I asked if he liked it, he just nodded and asked if there was more. That quiet nod meant more than any compliment.
Make It Your Own
Ive swapped strawberries for blueberries in early summer and sliced peaches in August, and both worked beautifully as long as the fruit was ripe and sweet. One time I had leftover rotisserie chicken and used that instead of poaching my own, which saved 15 minutes and tasted just as good. If youre not into almonds, try pecans or walnuts, or leave the nuts out entirely and add crispy chickpeas for crunch. My sister makes this with goat cheese instead of feta because she likes the creaminess, and my friend who cant do dairy just skips the cheese and uses extra avocado.
Storing and Prepping Ahead
You can poach and shred the chicken up to two days in advance and keep it in the fridge in an airtight container, which makes weeknight assembly almost instant. The dressing holds for about four days in a jar, just give it a good shake before using because the honey and yogurt can separate. Dont toss the salad with dressing until youre ready to eat it, or store the components separately and let everyone build their own bowl. Leftover dressed salad gets sad and limp after a few hours, so only dress what youll eat right away.
Serving Suggestions
This salad is filling enough to be lunch on its own, but it also works as a side next to grilled fish or a light pasta. Ive packed it in jars for picnics with the dressing on the bottom, greens in the middle, and toppings on top, then shaken it all together before eating. It pairs beautifully with a cold glass of Sauvignon Blanc or a sparkling water with lemon if youre skipping alcohol.
- Add sliced radishes or sunflower seeds for extra crunch and color.
- Serve with crusty bread or garlic toast to make it feel more like a full meal.
- Try it with grilled chicken instead of poached for a smoky, charred flavor that plays well with the sweet berries.
Save This salad has become my go to when I want something that feels light but satisfying, pretty but not fussy. It reminds me that good food doesnt have to be complicated, just fresh and thoughtfully put together.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving to keep the greens crisp. Store the dressing in an airtight container for up to 3 days in the refrigerator.
- → What can I substitute for Greek yogurt in the dressing?
You can use sour cream or regular yogurt for a similar creamy texture. For a dairy-free option, try cashew cream or avocado-based dressing as alternatives.
- → How should I cook the chicken for best results?
Poaching the chicken keeps it moist and tender. Alternatively, grill or use rotisserie chicken for convenience and added flavor. Ensure the internal temperature reaches 165°F (74°C) for food safety.
- → Can this salad be made dairy-free?
Absolutely. Omit the feta cheese and use a dairy-free yogurt or mayo alternative in the dressing. Verify that all ingredients, especially dressings and seasonings, are certified dairy-free.
- → What wines pair well with this salad?
Sauvignon Blanc and dry rosé complement the sweet strawberries and tangy dressing beautifully. For non-alcoholic options, try sparkling water with fresh lemon or a light herbal iced tea.
- → How can I add more crunch to the salad?
Toast additional nuts like sunflower seeds or walnuts, add sliced radishes, water chestnuts, or crispy chickpeas. You can also include croutons or toasted bread cubes for extra texture.