Strawberry Poppy Seed Chicken Salad

My neighbor showed up one June afternoon with a bowl of this salad, still cold from her fridge, and I ate it standing at the counter. The strawberries were so ripe they stained the greens pink, and the poppy seeds caught between my teeth in the best way. I asked for the recipe before she even left. Now it's the thing I make when the farmers market haul is too good to ignore and I need lunch that feels like a small celebration.

I brought this to a potluck once and watched three people go back for seconds before the main course even came out. Someone asked if I'd catered it. I didn't correct them right away. It's become my go to when I want to look like I tried harder than I did, because the colors do half the work and the flavor does the rest.

Ingredients

• Boneless, skinless chicken breasts: Poaching keeps them tender and juicy without adding oil, and shredding them means every bite gets coated in dressing instead of sitting on top like sliced chicken does.
• Strawberries: Use the ripest ones you can find, the sweetness balances the tangy dressing and they break down just slightly when tossed, creating little pockets of juice.
• Cucumber: Thin slices add crunch and a cool, clean flavor that keeps the salad from feeling too rich.
• Mixed salad greens: A blend of spinach, arugula, and romaine gives you soft, peppery, and crisp all at once.
• Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits with the dressing for a few minutes.
• Feta cheese: Crumbled feta adds salty little bursts that play off the strawberries, but it's totally fine to skip if you're avoiding dairy.
• Toasted sliced almonds: Toast them in a dry skillet for three minutes, they go from bland to nutty and golden fast.
• Greek yogurt: The base of the dressing, thick enough to cling but lighter than sour cream.
• Mayonnaise: Just two tablespoons smooth out the yogurt and add richness without making it heavy.
• Honey: Sweetness that doesn't taste artificial, and it helps the dressing emulsify beautifully.
• Apple cider vinegar: Bright and sharp, it cuts through the richness and wakes up the strawberries.
• Poppy seeds: They add a slight crunch and a nutty, almost floral note that makes the dressing feel special.
• Dijon mustard: A tiny spoonful gives the dressing backbone and keeps it from tasting flat.

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Poach the chicken:

Drop the breasts into simmering salted water and let them cook gently for twelve to fifteen minutes until no pink remains in the center. Pull them out, let them cool just enough to handle, then shred them with two forks into uneven, sauce grabbing pieces.

Make the dressing:

Whisk the yogurt, mayo, honey, vinegar, poppy seeds, mustard, salt, and pepper in a small bowl until smooth and creamy. Taste it, if it needs more tang add a splash more vinegar, if it's too sharp stir in a little extra honey.

Build the salad:

Toss the greens, shredded chicken, strawberries, cucumber, and red onion together in a large bowl. Use your hands if you want, it's easier to distribute everything evenly without bruising the berries.

Dress and finish:

Drizzle the poppy seed dressing over the salad and toss gently until every leaf is lightly coated. Scatter the feta and toasted almonds on top just before serving so they stay crunchy.

Serve:

Eat it right away while the greens are still crisp, or chill it for twenty minutes if you want it cold and refreshing on a hot day.

Save

The first time I made this for my sister she told me it tasted like something from a café she used to love in college, the kind of place that charged twelve dollars for a salad and made you feel like it was worth it. I didn't tell her it cost me maybe eight dollars total to make enough for four people. Some secrets are better kept.

Storing and Keeping It Fresh

If you have leftovers, keep the dressed salad in the fridge for up to a day, though the greens will soften. Better yet, store the chicken, strawberries, and greens separately from the dressing and toss them together just before eating. The dressing itself keeps for nearly a week in a sealed jar and gets even better as the poppy seeds soften and release their flavor.

Swaps and Shortcuts

Rotisserie chicken from the store works beautifully if you're in a hurry, just shred it and skip the poaching step entirely. Grilled chicken adds a smoky note that's lovely in summer. If strawberries aren't in season, try sliced peaches or mandarin oranges. Sunflower seeds or chopped walnuts can replace the almonds, and goat cheese crumbles in place of feta if you want something creamier.

What to Serve It With

This salad is filling enough on its own for lunch, but if you're serving it for dinner, add a slice of crusty sourdough or a warm baguette on the side. A chilled glass of Sauvignon Blanc or a dry rosé matches the sweetness of the berries without overpowering the poppy seed dressing.

• Pair it with a simple tomato soup for a light but satisfying dinner.
• Serve it alongside grilled shrimp skewers if you're feeding a crowd.
• Pack it in a mason jar with the dressing at the bottom for an easy, portable lunch that won't get soggy.

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

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Save

This is the kind of salad that makes people ask for the recipe before they've finished their plate. Keep a jar of that poppy seed dressing in your fridge and you'll find yourself making this more often than you planned.

Recipe FAQ

→ Can I use rotisserie chicken instead of poaching?

Absolutely. Rotisserie chicken is a convenient shortcut that saves time. Simply shred the meat and use it in place of the poached chicken. The total preparation time will be reduced significantly.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. However, always verify that your mayonnaise and Dijon mustard labels confirm they contain no gluten, as some brands may include additives.

→ What can I substitute for feta cheese?

Goat cheese provides a similar tangy flavor, or you can omit cheese entirely for a dairy-free version. Crumbled blue cheese or fresh mozzarella also work wonderfully if you prefer alternatives.

→ How long does this salad keep in the refrigerator?

Store the salad without dressing for up to 24 hours. Keep the poppy seed dressing separate and add just before serving to maintain crispness and prevent the greens from becoming soggy.

→ What wine pairs well with this salad?

A Sauvignon Blanc or dry rosé complements the strawberries and creamy dressing beautifully. The acidity cuts through the richness while the fruity notes echo the strawberries.

→ Can I make the dressing ahead of time?

Yes, the poppy seed dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Give it a quick whisk before using to recombine any separated ingredients.