Strawberry Poppy Seed Chicken Salad

Last July, my sister came over for lunch and I threw together whatever was in the fridge. The strawberries were starting to soften, the cucumber was from my neighbor's garden, and I had leftover chicken from dinner the night before. We sat on the back porch eating this salad, and she kept saying 'I need this recipe' between bites. Sometimes the best discoveries happen when you're just trying to use things up before they go bad.

I served this at a baby shower last spring and watched three different people ask for the dressing recipe. One guest admitted she normally hates fruit in savory salads but went back for seconds. That's when I knew this wasn't just another summer salad, it was the kind of dish that wins people over without trying too hard.

Ingredients

• Chicken breasts: Poaching keeps the meat incredibly tender and it shreds beautifully into bite-sized pieces
• Strawberries: Choose berries that are deep red and slightly firm, they hold up better when tossed with the dressing
• Mixed greens: A combination of spinach, arugula, and romaine adds variety in texture and subtle peppery notes
• Red onion: Thin slices provide a sharp bite that cuts through the creamy dressing
• Poppy seeds: These tiny seeds add a gentle crunch and a visual pop that makes the salad feel special

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

Check price on Amazon

Poach the chicken:

Place chicken in a saucepan covered with cold water, season with salt and pepper, then simmer gently for 12 to 15 minutes until cooked through. Let it cool slightly before shredding with two forks into bite-sized pieces.

Whisk the dressing:

Combine Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper in a small bowl. Whisk until smooth and creamy, then taste and adjust the seasoning if needed.

Assemble the base:

In a large salad bowl, layer the mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion. Keep everything visible rather than mixing it all together yet.

Dress and toss:

Drizzle about half the dressing over the salad and toss gently with salad tongs or your hands. Add more dressing gradually until everything is lightly coated but not drowning.

Finish and serve:

Sprinkle crumbled feta cheese and toasted almonds over the top. Serve right away while the almonds still have their crunch, or refrigerate for 20 minutes for a colder salad experience.

Pin it

My daughter now requests this for her birthday lunch every year. She says it tastes like summer, even when we make it in February. Food becomes memory like that sometimes.

Making It Ahead

You can poach and shred the chicken up to two days in advance, storing it in an airtight container with a splash of the poaching liquid. The dressing keeps well in the refrigerator for three to four days, but give it a good stir before using since the poppy seeds tend to settle at the bottom. I recommend waiting to slice the strawberries and cucumbers until the last hour, as they release water and can make the salad watery if prepped too far ahead.

Customization Ideas

Sometimes I add sliced radishes for extra crunch and a beautiful pop of color. Grilled chicken works wonderfully here, especially in summer when you already have the grill fired up. For a dairy-free version, skip the feta and use a dairy-free yogurt alternative in the dressing. I've even added toasted pecans instead of almonds when that's what I had in the pantry.

Serving Suggestions

This salad stands on its own as a light lunch, but I love serving it alongside crusty bread to soak up any extra dressing at the bottom of the bowl. For a more substantial dinner, it pairs beautifully with quinoa or wild rice on the side. The sweetness of the strawberries and the tangy dressing also make it an unexpected but perfect match for spicy dishes.

• Chill your serving bowls for 15 minutes before plating, it makes a surprising difference
• Add the toasted almonds at the very last minute so they stay perfectly crunchy
• If taking this to a potluck, pack the dressing separately and toss it there

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

Check price on Amazon

Pin it

Hope this salad brings as much joy to your table as it has to mine over the years. Sometimes the simplest combinations are the ones we keep coming back to.

Common Questions

→ Can I prepare this salad in advance?

Yes, you can prepare the components ahead of time. Keep the shredded chicken, chopped vegetables, and dressing in separate containers in the refrigerator. Assemble and dress the salad just before serving to maintain crispness and prevent wilting.

→ What are good substitutes for the poppy seed dressing?

You can use a balsamic vinaigrette, honey mustard dressing, or a light lemon vinaigrette as alternatives. For a tangier option, try a Greek yogurt-based herb dressing with fresh dill or basil.

→ How should I cook the chicken for best results?

Poaching keeps the chicken tender and moist. Bring salted water to a boil, add chicken breasts, reduce heat, and simmer 12-15 minutes until cooked through. Alternatively, use store-bought rotisserie chicken for convenience and enhanced flavor.

→ Is this salad suitable for meal prep?

Absolutely. Prepare components individually and store separately for up to 3 days. Keep greens dry, dressing refrigerated, and assemble fresh when ready to eat. This prevents the salad from becoming soggy.

→ What wine pairs well with this dish?

Sauvignon Blanc or dry rosé are excellent pairings. Their crisp acidity complements the sweet strawberries and creamy dressing while balancing the savory chicken and fresh vegetables.

→ Can I make this gluten-free?

This salad is naturally gluten-free as written. Simply verify that your mayonnaise and any store-bought dressing components are certified gluten-free if serving to those with celiac disease or gluten sensitivity.