Strawberry Poppy Seed Chicken Salad (Printable Version)

Vibrant salad combining shredded chicken, strawberries, and crisp greens with a tangy poppy seed dressing.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 14 oz)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Salad

04 - 1 cup strawberries, hulled and sliced
05 - 1 medium cucumber, thinly sliced
06 - 4 cups mixed salad greens (spinach, arugula, romaine)
07 - 1 small red onion, thinly sliced
08 - 1/3 cup crumbled feta cheese, optional
09 - 1/4 cup toasted sliced almonds

→ Poppy Seed Dressing

10 - 1/4 cup plain Greek yogurt
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons honey
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon poppy seeds
15 - 1/2 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

# Directions:

01 - Place chicken breasts in a saucepan and cover with water. Add salt and pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fully cooked. Remove chicken, let cool slightly, and shred using two forks.
02 - In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until smooth and well combined.
03 - In a large salad bowl, combine salad greens, shredded chicken, strawberries, cucumber, and red onion.
04 - Drizzle with poppy seed dressing and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for 20 minutes for a colder salad.

# Expert Hints:

01 -
  • It tastes like spring and summer had a baby on your plate, sweet and bright without being heavy.
  • The poppy seed dressing clings to everything just right, creamy but not goopy like some store bought versions.
  • You can poach the chicken while chopping vegetables, so the whole thing comes together faster than ordering takeout.
  • It looks fancy enough for company but easy enough for a Tuesday when youre tired of sandwiches.
02 -
  • Dont boil the chicken hard or it turns rubbery and dry, keep the water at a gentle simmer and check for doneness with a thermometer if youre nervous.
  • Toast the almonds until theyre golden and smell nutty, not until theyre dark brown, because they go from perfect to burnt in about 30 seconds.
  • Dress the salad right before serving or the greens will wilt and the strawberries will weep their juice everywhere, turning your beautiful salad into a soggy mess.
03 -
  • If your strawberries arent very sweet, toss them with a pinch of sugar and let them sit for 10 minutes to draw out their juice and boost their flavor.
  • Use a vegetable peeler to slice the cucumber into thin ribbons instead of rounds for a more elegant look and better dressing coverage.
  • Double the dressing recipe and keep extra in the fridge, it works on any green salad or as a dip for raw vegetables.
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