Pin it Last summer my neighbor brought over a basket of strawberries from her garden, more than we could possibly eat before they started softening. I threw together this salad on a whim, cutting up chicken I had poaching on the stove, and my husband took one bite and asked why this was not a regular thing. The combination of sweet strawberries with that tangy creamy dressing just works in ways that make you pause between forkfuls.
I started making this for Sunday lunches when the kitchen gets too hot to turn on the oven. My sister-in-law requested the recipe after trying it at a family gathering, and now it has become our go-to for bringing to potlucks because it travels so well.
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Ingredients
- Chicken breasts: Poaching keeps the meat incredibly tender and it shreds beautifully into bite-sized pieces
- Salt and pepper: Simple seasoning for the cooking liquid, but do not skimp here since the chicken carries flavor through the whole salad
- Strawberries: Look for berries that are deep red and firm, avoiding any with mushy spots
- Cucumber: English or Persian cucumbers work best because the skin is thin and they are less watery
- Mixed salad greens: A blend with some peppery arugula or baby spinach adds more complexity than plain lettuce
- Red onion: Thinly sliced, the sharpness cuts through the creamy dressing and sweet fruit
- Feta cheese: The salty crumbles are optional but they add a wonderful contrast to the strawberries
- Toasted almonds: Toasting them in a dry pan for just a few minutes brings out their nutty flavor
- Greek yogurt: Use plain full-fat yogurt for the creamiest dressing consistency
- Mayonnaise: Just two tablespoons helps balance the tang of the yogurt and vinegar
- Honey: This natural sweetener ties everything together and complements the strawberries
- Apple cider vinegar: Adds brightness and helps cut through the rich ingredients
- Poppy seeds: These tiny seeds add a delightful crunch throughout every bite
- Dijon mustard: A small amount provides depth and helps emulsify the dressing
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Instructions
- Poach the chicken:
- Place chicken breasts in a saucepan and cover with water, adding salt and pepper. Bring to a boil then reduce heat and simmer for 12 to 15 minutes until fully cooked. Remove and let cool slightly before shredding with two forks.
- Whisk the dressing:
- In a small bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
- Combine the salad:
- In a large bowl, toss together mixed greens, shredded chicken, strawberries, cucumber, and red onion until everything is evenly distributed.
- Add the dressing:
- Drizzle the poppy seed dressing over the salad and toss gently to coat all the ingredients without crushing the strawberries.
- Finish with toppings:
- Sprinkle crumbled feta cheese and toasted almonds over the top just before serving.
- Chill or serve:
- Serve immediately for the freshest crunch, or refrigerate for 20 minutes if you prefer a colder salad.
Pin it This recipe saved me during a heatwave when nobody wanted to eat anything hot. Even my kids who usually complain about salad went back for seconds.
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Make It Your Own
I have swapped in grilled chicken when I already have the grill going, and the smoky flavor adds another dimension. Rotisserie chicken works perfectly for busy weeknights when you need dinner on the table fast.
Serving Suggestions
Serve this alongside crusty bread for a more substantial meal, or keep it light as is. A chilled Sauvignon Blanc or dry rosé complements the sweetness of the strawberries beautifully.
Storage And Meal Prep
The dressed salad is best eaten the same day since the strawberries release moisture and the greens can wilt. Store components separately in airtight containers in the refrigerator for up to three days.
- Add the almonds right before serving so they stay crunchy
- Keep the dressing in a small jar and shake well before using
- If packing for lunch, store the dressing separately until ready to eat
Pin it This salad has become my answer to eating well without turning on the stove when the weather turns warm.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components up to a day in advance. Store the shredded chicken, dressing, and chopped vegetables separately in airtight containers. Toss everything together just before serving to maintain the crisp texture of the greens and vegetables.
- → What's the best way to cook the chicken?
Poaching keeps the chicken moist and tender for shredding. Simply simmer the breasts in salted water for 12-15 minutes until cooked through. Alternatively, use rotisserie chicken or grill the breasts for a smoky flavor variation.
- → Can I substitute the almonds?
Absolutely. Sunflower seeds, pumpkin seeds, or toasted pecans work wonderfully. For nut-free versions, try adding extra crumbled cheese or sliced radishes for crunch instead.
- → How long does the dressing keep?
The poppy seed dressing stays fresh in the refrigerator for up to one week when stored in a sealed container. Give it a good stir before using, as the ingredients may separate slightly.
- → What other fruits work well in this salad?
Fresh blueberries, diced apples, or mandarin oranges complement the poppy seed dressing beautifully. Adjust sweetness levels in the dressing if using particularly tart fruits like grapefruit or raspberries.
