Strawberry Poppy Seed Chicken Salad

There was a Sunday in late June when I threw together what I had in the fridge: leftover chicken, a basket of strawberries from the farmers market, and some greens that needed using. I whisked up a sweet poppy seed dressing on a whim, tossed everything together, and suddenly had something that tasted like summer on a plate. My sister came over unannounced, took one bite, and asked if I was hiding a catering business from her. That salad became my go-to whenever I want something that feels both indulgent and light, something that makes lunch feel like an occasion without any real fuss.

I brought this salad to a backyard gathering once, and it was gone before the burgers even came off the grill. People kept asking what made it so good, and honestly, it is just the contrast: juicy strawberries against tender chicken, crisp cucumber with creamy feta, and that little crunch from toasted almonds. One friend who claimed she did not like fruit in savory dishes went back for seconds. It is one of those recipes that surprises people in the best way, and it never fails to start a conversation around the table.

Ingredients

• Boneless, skinless chicken breasts: Poaching them keeps the meat incredibly tender and juicy, plus you control the seasoning from the start, so season the water generously.
• Strawberries: Use ripe but firm berries so they hold their shape when tossed, and slice them just before assembling to keep them from bleeding too much juice into the greens.
• Cucumber: The thin slices add a refreshing crunch that balances the creaminess of the dressing, and I like to use English cucumber because it has fewer seeds.
• Mixed salad greens: A blend of spinach, arugula, and romaine gives you different textures and flavors, but honestly any crisp greens you love will work beautifully here.
• Red onion: Slice it paper thin and if you want to mellow the bite, soak the slices in cold water for ten minutes before adding them to the salad.
• Feta cheese: The salty, tangy crumbles are optional but they add a richness that ties everything together, or swap in goat cheese for something creamier.
• Toasted sliced almonds: Toasting them for just a few minutes in a dry skillet releases their oils and makes them impossibly fragrant and crunchy.
• Greek yogurt: It gives the dressing body and a slight tang without making it too heavy, and I always use full fat for the best flavor.
• Mayonnaise: Just enough to add silkiness and help the dressing cling to the greens without overpowering the fresher flavors.
• Honey: Balances the acidity of the vinegar and complements the strawberries, and you can adjust the sweetness to your liking.
• Apple cider vinegar: Adds brightness and cuts through the richness, plus it has a fruitier note than white vinegar that works perfectly here.
• Poppy seeds: They add a subtle nuttiness and a lovely speckled look to the dressing, and they are what make this dressing unmistakable.
• Dijon mustard: A small spoonful emulsifies the dressing and adds a gentle savory depth that keeps it from being too sweet.

Instructions

Poach the chicken:

Place the chicken breasts in a saucepan, cover them with cold water, and season the water with salt and pepper. Bring it to a gentle boil, then lower the heat and let it simmer until the chicken is cooked through and no longer pink inside, about twelve to fifteen minutes, then let it cool slightly before shredding with two forks.

Make the poppy seed dressing:

In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and a few grinds of black pepper until smooth and creamy. Taste it and adjust the sweetness or tang to your liking.

Assemble the salad base:

In a large salad bowl, combine the mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion. Toss gently with your hands or tongs so everything is evenly distributed.

Dress and toss:

Drizzle the poppy seed dressing over the salad and toss gently to coat every leaf and piece of chicken without bruising the greens. Start with most of the dressing and add more if needed.

Add the finishing touches:

Scatter the crumbled feta cheese and toasted almonds over the top. Serve immediately for the crispest texture, or chill it for twenty minutes if you prefer a colder salad.

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One warm evening, I packed this salad into a big glass bowl and brought it to a picnic by the lake. We sat on blankets as the sun dipped lower, and everyone kept going back for more, scraping the bowl clean before dessert even came out. It was one of those simple, perfect moments where good food made everything feel easy and right. I remember thinking that this salad had become more than just a recipe, it was my way of sharing a little bit of summer with the people I care about.

Storing and Making Ahead

You can poach and shred the chicken up to two days in advance and keep it in an airtight container in the fridge. The dressing also holds beautifully for up to four days, and actually tastes even better after the flavors have had time to meld. Prep your vegetables the morning of serving, but wait to slice the strawberries until the last possible moment so they stay firm and vibrant. When you are ready to serve, just toss everything together and you have a fresh, impressive salad with barely any effort.

Swaps and Variations

If you do not have Greek yogurt, sour cream works just as well and gives the dressing a slightly richer tang. Grilled chicken or even rotisserie chicken from the store can replace poached chicken when you are short on time, just shred it and toss it in. For a dairy free version, skip the feta and mayo and use a vegan mayo and add nutritional yeast for a cheesy hint. You can also swap strawberries for fresh peaches or blueberries depending on what is in season, and sunflower seeds or walnuts make great substitutes for almonds.

Serving Suggestions

This salad shines on its own as a light main course, but it also pairs beautifully with warm crusty bread or garlic breadsticks for a more filling meal. I love serving it alongside a chilled glass of Sauvignon Blanc or a dry rose, both of which echo the fruity, refreshing notes in the dish. It is perfect for lunch on a hot day, a casual dinner party, or even as a standout side at a barbecue.

• Add a handful of sliced radishes or jicama for extra crunch and a peppery bite.
• Drizzle a little balsamic glaze over the top for a sweet, tangy finish that looks restaurant quality.
• Serve it in individual mason jars for a picnic or packed lunch that stays fresh and looks adorable.

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This salad has a way of turning an ordinary meal into something memorable, and I hope it becomes a staple in your kitchen the way it has in mine. Whether you are cooking for yourself or feeding a crowd, it is proof that simple ingredients and a little care can create something truly special.

Recipe FAQs

→ Can I use rotisserie chicken instead of poaching?

Yes, rotisserie chicken is an excellent substitute and saves time. Simply shred about 2 cups of cooked rotisserie chicken to replace the poached breasts, and skip the cooking step entirely.

→ How do I make this dairy-free?

Replace the Greek yogurt with dairy-free yogurt, use vegan mayonnaise, omit the feta cheese, and ensure your poppy seed dressing ingredients are plant-based certified. The salad will maintain its creamy texture and delicious flavor.

→ Can I prepare this ahead of time?

Prepare the chicken, dressing, and vegetables separately up to 8 hours ahead. Assemble the salad shortly before serving to prevent the greens from wilting. You can chill the assembled salad for up to 20 minutes before serving.

→ What other toppings would work well?

Try adding sliced radishes, sunflower seeds, pumpkin seeds, candied pecans, or crispy bacon bits for extra texture and flavor. Fresh herbs like mint or basil also complement the strawberry and poppy seed flavors beautifully.

→ What wine pairs best with this salad?

A Sauvignon Blanc or dry rosé pairs beautifully with this dish. The acidity in white wines complements the poppy seed dressing and fresh strawberries while cutting through the creaminess of the yogurt base.

→ Is this gluten-free?

Yes, this salad is naturally gluten-free. Simply verify that all pre-packaged ingredients like mayonnaise and cheese are certified gluten-free if serving someone with celiac disease or gluten sensitivity.