Strawberry Poppy Seed Chicken Salad

Last summer my neighbor invited me over for what she called a quick lunch between errands. I walked into her kitchen expecting sandwiches, but there she was pulling this gorgeous bowl from the fridge, the strawberries looking like jewels against all that green. One bite and I completely forgot about my to-do list. The way the creamy dressing coats everything while the almonds give you that perfect crunch, it is the kind of salad that makes you actually look forward to eating healthy.

I started making this for weekly meal prep after realizing how much my coworkers would comment on the colorful containers in our office fridge. People started asking for the recipe, and honestly the dressing is what seals the deal. Something about the tangy yogurt mixed with honey just makes all the vegetables sing.

Ingredients

• 2 large boneless skinless chicken breasts: Poaching keeps the meat incredibly tender and juicy, perfect for shredding into delicate pieces that catch the dressing
• 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning for the chicken cooking liquid, but do not be shy with it since the meat needs flavor from the inside out
• 150 g strawberries hulled and sliced: Choose berries that are deep red and fragrant since they provide the sweet contrast to all those savory elements
• 1 medium cucumber thinly sliced: English cucumbers work beautifully here with their thinner skin and fewer seeds, adding that essential cool crunch
• 100 g mixed salad greens: A blend of spinach, arugula, and romaine gives you variety in texture and peppery notes that cut through the creamy dressing
• 1 small red onion thinly sliced: The sharp bite of raw onion balances the sweetness of strawberries and honey in the most perfect way
• 50 g crumbled feta cheese: Completely optional but that salty creaminess takes the whole salad to restaurant-quality territory
• 30 g toasted sliced almonds: Toast them in a dry pan until fragrant, watching carefully because nuts go from golden to burned in seconds
• 60 ml plain Greek yogurt: The base of our dressing, providing tang and creaminess without the heaviness of traditional mayonnaise-based dressings
• 2 tablespoons mayonnaise: Just enough to give the dressing body and that familiar comforting feel we all love
• 2 tablespoons honey: Natural sweetness that bridges the gap between savory chicken and sweet strawberries
• 2 tablespoons apple cider vinegar: The bright acid that wakes up all the other flavors and keeps every bite interesting
• 1 tablespoon poppy seeds: Those tiny little pops of texture and nutty flavor make this dressing unmistakable
• ½ teaspoon Dijon mustard: Helps emulsify everything and adds that subtle sharpness we need

Instructions

Poach the chicken perfectly:

Place chicken breasts in a saucepan, cover with water, and add salt and pepper. Bring to a gentle boil, then reduce heat to a low simmer and cook for 12 to 15 minutes until the meat is cooked through. Let it rest in the liquid for a few minutes before shredding with two forks into bite-sized pieces.

Whisk up the magic dressing:

In a small bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Whisk until completely smooth and creamy, tasting to adjust the sweetness or acidity to your liking.

Build your colorful base:

In a large salad bowl, toss together the mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion. The bowl should look absolutely bursting with color and life before you even add the dressing.

Dress and toss with love:

Drizzle about half the poppy seed dressing over the salad and toss gently to coat everything evenly. Add more dressing as needed, remembering you can always add more but you cannot take it back once those greens are overdressed.

Finish with the fancy touches:

Sprinkle the crumbled feta cheese and toasted almonds over the top, letting them rain down like confetti. Serve right away while everything is crisp and vibrant, or pop it in the fridge for 20 minutes if you prefer it chilled.

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This became my go-to contribution to every potluck and summer gathering last year. Something about all those bright colors just makes people happy before they even take a bite.

Make It Your Own

Sometimes I swap in grilled chicken for those beautiful charred flavors, especially when I already have the grill fired up for dinner. Rotisserie chicken works beautifully too, turning this into a genuine 15-minute meal on busy weeknights.

Serving Suggestions

A slice of crusty bread alongside makes this feel more substantial for hungry eaters. I have also served it over cooked quinoa or farro when I want something that will stick to my ribs a bit longer.

Wine Pairing Magic

A chilled Sauvignon Blanc cuts through the creamy dressing perfectly, or go with a dry rosé if you want something that feels extra summery. The bright acidity in both wines makes every bite taste fresher.

• Chill your wine glasses for 10 minutes before serving
• Set out extra dressing on the side so guests can add more
• Squeeze a little fresh lemon over the top right before serving for a brightness boost

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Hope this brings as much brightness to your table as it has to mine. There is something magical about a salad that feels like a celebration.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes. Prepare the chicken and dressing up to 2 days in advance. Store separately and toss with fresh ingredients just before serving to maintain crispness.

→ What's the best way to cook the chicken?

Poaching keeps the chicken moist and tender for shredding. Simply simmer in salted water for 12–15 minutes until cooked through, then shred with two forks.

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken works perfectly and saves time. Just shred about 2 cups and skip the poaching step entirely.

→ How do I make this dairy-free?

Replace Greek yogurt with coconut yogurt or dairy-free alternative. Use vegan mayonnaise and omit the feta cheese altogether.

→ What other fruits work well in this salad?

Fresh berries like blueberries or raspberries pair beautifully. Sliced grapes or mandarin oranges also complement the poppy seed dressing nicely.

→ Can I swap the almonds?

Sunflower seeds, pecans, or walnuts all work well. For nut-free options, try pumpkin seeds or extra crunchy vegetables like radishes.