# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (14 oz)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Salad Components
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. Arrange ingredients evenly for optimal presentation.
04 - Drizzle the poppy seed dressing over the salad. Toss gently to coat all ingredients without bruising the greens or damaging the strawberries.
05 - Top with crumbled feta cheese (if using) and toasted almonds. Serve immediately for best texture, or chill for 20 minutes for a colder, more refreshing salad.
