Strawberry Poppy Seed Chicken Salad

I threw this salad together on a whim during one of those sweltering July afternoons when cooking felt like a punishment. The strawberries were sitting on my counter, impossibly red and perfumed, and suddenly a green salad seemed completely wrong for the day. Something about the sweet fruit against tender chicken and that creamy tangy dressing just clicked. Now it is the lunch I crave whenever the thermometer climbs above eighty degrees.

Last summer my neighbor Sarah stopped by while I was shredding the still-warm chicken, and she ended up staying for lunch. We ate on the back porch steps with wine in actual glasses, ignoring the pile of laundry inside. The almonds added this perfect crunch that made us both pause between bites. Sometimes food tastes better when you are slightly breaking the rules.

Ingredients

• Chicken breasts: Poaching keeps them incredibly moist, and shredding them warm makes the process effortless
• Salt and pepper: Simple seasoning, but do not skip it—bland chicken ruins everything
• Strawberries: Pick ones that smell like strawberries, and slice them just before serving so they do not weep
• Cucumber: Thin slices matter here—thick rounds feel clunky against delicate greens
• Mixed greens: Spinach brings substance, arugula adds bite, and romaine gives it structure
• Red onion: A little sharpness cuts through the sweet strawberries perfectly
• Feta cheese: Totally optional, but that salty creaminess makes it feel like a restaurant salad
• Toasted almonds: Listen to them when they are toasting—that nutty smell means they are ready
• Greek yogurt: Makes the dressing feel indulgent while keeping it light enough for a weekday
• Mayonnaise: Just enough to give the dressing body and a slight richness
• Honey: Balances the vinegar and ties everything together with the strawberries
• Apple cider vinegar: Bright and sharp, it wakes up the whole bowl
• Poppy seeds: They add this tiny crunch that makes people ask what is in the dressing
• Dijon mustard: The secret ingredient that makes the dressing taste professional

Instructions

Poach the chicken:

Place the chicken in a saucepan with enough water to cover it completely. Add the salt and pepper, bring it to a gentle boil, then lower the heat and let it simmer for about twelve minutes until cooked through. Let it rest on a cutting board for a few minutes before shredding—it will be easier to handle and stay juicy.

Whisk the dressing:

In a small bowl, combine the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Whisk until everything is smooth and creamy, then taste it and adjust the seasonings if needed.

Build the base:

In a large salad bowl, pile in the mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion. The more colors you see, the better this will taste.

Toss it together:

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

Finish with flair:

Scatter the crumbled feta and toasted almonds over the top. Serve it right away while the almonds still have their crunch, or refrigerate for twenty minutes if you prefer it colder.

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This salad has become my go-to for summer potlucks because it looks impressive but comes together in minutes. I once made it for a book club meeting, and three people asked for the recipe before we even discussed the book. There is something about strawberries and chicken that feels surprising and completely right at the same time.

Making It Ahead

The dressing keeps beautifully in a jar for up to five days, and the chicken can be poached and shredded two days in advance. I store them separately and toss everything together just before serving—the salad stays crisp that way instead of getting soggy.

Swap What You Have

When strawberries are not in season, sliced apples or grapes work surprisingly well. Rotisserie chicken saves time if you are tired, and toasted sunflower seeds can replace almonds if anyone has nut allergies.

Serving Suggestions

This salad stands alone perfectly, but sometimes I serve it with crusty bread to sop up any extra dressing. A chilled Sauvignon Blanc or dry rosé makes it feel like an occasion, even on a Tuesday.

• Let the salad sit for five minutes after tossing—the flavors meld together
• Add the almonds right before serving so they stay crunchy
• Extra dressing makes a great dip for raw vegetables the next day

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Sometimes the simplest recipes become the ones you cannot stop making, and this salad has earned that place in my kitchen rotation. I hope it finds its way into yours too.

Recipe FAQs

→ Can I make the dressing ahead of time?

Absolutely. The poppy seed dressing keeps well in the refrigerator for up to 5 days. Store it in an airtight container and give it a good stir before using—separation is natural.

→ What's the best way to shred cooked chicken?

Let the chicken rest for 5-10 minutes after cooking—it's easier to handle when warm but not hot. Use two forks to pull the meat apart in opposite directions, or simply use your fingers to shred into bite-sized pieces.

→ Can I use grilled chicken instead?

Yes, grilled or rotisserie chicken works beautifully. Grilling adds a smoky flavor that complements the sweet strawberries. Just shred or chop the cooked meat before tossing with the salad ingredients.

→ How do I keep the salad from getting soggy?

Dress the salad just before serving. If you're meal prepping, store the dressing separately and the undressed salad in an airtight container lined with paper towels to absorb excess moisture.

→ What can I substitute for feta cheese?

Goat cheese offers a similar tangy creaminess, or try blue cheese for a bolder flavor. For a dairy-free version, simply omit the cheese or add avocado for richness instead.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your mayonnaise and mustard labels to ensure they're certified gluten-free if you have severe sensitivities.