Strawberry Poppy Seed Chicken Salad

I threw this together on a Tuesday afternoon when the kitchen was too hot for anything heavy. The strawberries were sitting on the counter, almost too ripe, and I had leftover chicken from the night before that needed a purpose. What started as refrigerator rummaging turned into something I now make whenever the weather gets warm and I need lunch to feel like less of a chore. It's bright, it's easy, and it doesn't make you want to nap afterward.

The first time I brought this to a potluck, someone asked if I'd ordered it from a café. I didn't have the heart to tell them it took me twenty minutes and I made the dressing in a cereal bowl. My neighbor still asks for the recipe every summer, and I've started keeping poppy seeds stocked just in case I get a last-minute text asking me to bring lunch to the park.

Ingredients

• Boneless, skinless chicken breasts: Poaching them keeps the meat tender and juicy without adding extra oil, plus you can do it the night before and keep them in the fridge.
• Strawberries: They add natural sweetness and a pop of color that makes the whole bowl look alive, just make sure to slice them thin so they distribute evenly.
• Cucumber: Crisp and refreshing, it balances the richness of the dressing and adds a satisfying crunch with every bite.
• Mixed salad greens: A combination of spinach, arugula, and romaine gives you different textures and flavors instead of just one flat note.
• Red onion: Thinly sliced so it doesn't overpower, it brings a sharp bite that cuts through the creaminess.
• Feta cheese: Salty and crumbly, it's optional but it really pulls everything together if you're not avoiding dairy.
• Toasted sliced almonds: These add the crunch you didn't know you needed, toast them until they smell nutty and golden.
• Greek yogurt: The base of the dressing, it keeps things creamy and tangy without feeling too rich or mayo-heavy.
• Honey: Just enough sweetness to balance the vinegar and mustard, don't skip it or the dressing will taste too sharp.
• Apple cider vinegar: Bright and acidic, it wakes up the whole dressing and keeps it from feeling flat.
• Poppy seeds: They don't add much flavor but they give the dressing that classic speckled look and a tiny bit of texture.
• Dijon mustard: A little goes a long way, it adds depth and helps emulsify the dressing so it clings to the greens.

Instructions

Poach the chicken:

Put the chicken breasts in a saucepan, cover them with water, and season with salt and pepper. Bring it to a boil, then turn the heat down and let it simmer gently for 12 to 15 minutes until the chicken is cooked through and no longer pink inside.

Shred and cool:

Take the chicken out of the water and let it cool just enough so you can handle it. Use two forks to pull it apart into shreds, it should come apart easily if it's cooked right.

Make the dressing:

In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and a few grinds of black pepper. Taste it and adjust if you want it sweeter or tangier.

Assemble the salad:

Toss the salad greens, shredded chicken, strawberries, cucumber, and red onion into a large bowl. Drizzle the poppy seed dressing over everything and toss gently so it all gets coated without bruising the greens.

Add the toppings:

Sprinkle the crumbled feta and toasted almonds on top. Serve it right away, or let it chill in the fridge for twenty minutes if you like your salad cold.

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I remember making this the morning after a late night when I didn't want to think too hard. My sister came over, took one bite, and said it tasted like summer in a bowl. We ate it on the porch with iced tea and didn't talk much, just enjoyed the quiet and the fact that lunch didn't require a stove. It's become our unspoken tradition whenever the heat sets in.

Making It Your Own

You can swap the strawberries for blueberries or sliced peaches if that's what you have on hand. I've also used rotisserie chicken when I'm too lazy to poach, and it works just as well. If you want more crunch, throw in some sliced radishes or sunflower seeds. Goat cheese is a nice alternative to feta, and if you're going dairy-free, just leave the cheese out entirely and add an extra handful of almonds.

Storing and Serving

This salad is best eaten fresh, but you can store the components separately in the fridge for up to two days. Keep the dressing in a jar, the chicken in a container, and the greens and toppings in another. When you're ready to eat, just toss everything together. If you're taking it to a picnic or potluck, bring the dressing on the side and drizzle it right before serving so nothing gets soggy.

What to Serve Alongside

I usually serve this with a piece of crusty bread or some garlic flatbread if I want to make it more filling. It pairs really well with a chilled glass of Sauvignon Blanc or a dry rosé, something light and crisp that doesn't compete with the flavors. If you're feeding a crowd, double the recipe and serve it in a big wooden bowl, it always disappears fast.

• Toast your almonds in a dry skillet for a few minutes until they smell nutty and turn golden.
• Taste your strawberries first, if they're not sweet enough, add a tiny drizzle of honey to the salad.
• Let the chicken rest for a few minutes after poaching so it stays moist when you shred it.

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This is the kind of salad that makes you feel good without trying too hard. It's simple, it's satisfying, and it reminds you that lunch doesn't have to be complicated to be worth sitting down for.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly as a convenient substitute for poached chicken. Simply shred the meat and use about 2 cups for this salad, adjusting seasoning as needed.

→ How do I keep the salad fresh if preparing ahead?

Prepare components separately and store in airtight containers. Combine greens and vegetables up to 4 hours ahead, but add dressing just before serving to prevent wilting. Store shredded chicken separately for up to 3 days.

→ What can I substitute for Greek yogurt in the dressing?

Use sour cream, plain yogurt, or silken tofu for a dairy-free option. Cashew cream also works beautifully and adds richness to the poppy seed dressing.

→ Is this salad naturally gluten-free?

Yes, all core ingredients are gluten-free. However, always verify labels on mayonnaise, Dijon mustard, and any store-bought dressings, as some brands may contain hidden gluten.

→ What wine pairs best with this salad?

Sauvignon Blanc, Pinot Grigio, or dry rosé complement the fresh strawberries and creamy dressing beautifully. The acidity cuts through the richness of the dressing while enhancing the fruit flavors.

→ Can I make this salad ahead for meal prep?

Prepare and store dressed components separately for up to 3 days. Keep shredded chicken, vegetables, and dressing in individual containers, then assemble fresh just before eating for optimal texture and flavor.