Strawberry Poppy Seed Chicken Salad (Print Version)

Tender chicken, sweet strawberries, crisp vegetables, and creamy poppy seed dressing create a vibrant, refreshing summer salad.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Salad

04 - 1 cup strawberries, hulled and sliced
05 - 1 medium cucumber, thinly sliced
06 - 4 cups mixed salad greens
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 well combined.
03 - In a large salad bowl, combine mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion.
04 - Drizzle the poppy seed dressing over the salad and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for 20 minutes for a colder salad.

# Expert Advice:

01 -
  • It tastes like summer without turning on the oven or spending an hour in the kitchen.
  • The poppy seed dressing is creamy and tangy enough to make you forget about store bought bottles forever.
  • Shredded chicken stretches further than sliced, coating every leaf and berry with flavor.
  • Leftovers hold up better than you'd think, the greens stay crisp if you keep the dressing separate.
02 -
  • Don't let the chicken boil hard or it'll turn rubbery, keep the water at a gentle simmer and check for doneness at twelve minutes.
  • Slice the onion paper thin and let it sit in the dressing for a few minutes before tossing, it mellows the bite and infuses the dressing with a little sharpness.
  • If you dress the salad too early the greens will wilt, so toss it right before serving or pack the dressing separately if you're bringing it somewhere.
03 -
  • Toast the almonds in a dry skillet over medium heat for three minutes, shaking the pan often, they'll go from pale to golden fast and smell incredible.
  • If the dressing feels too thick, thin it with a teaspoon of water or a splash of milk until it drizzles easily from a spoon.
  • Add the strawberries at the very end so they don't bleed too much color into the greens, unless you like the pink tint, then toss them in early.
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