Strawberry Poppy Seed Chicken Salad

The first time I made this salad was during a heat wave when even the thought of turning on the oven felt like a personal offense. My friend had dropped by unexpectedly, and I stood staring at the refrigerator hoping something would assemble itself into lunch. The chicken I'd poached that morning sat next to a carton of strawberries I'd picked up at the farmers market, and suddenly this unlikely combination made perfect sense.

Last summer I served this at a backyard dinner, and my sister who claims to hate salads went back for thirds. The way the sweet strawberries play against the sharp red onion and salty feta creates this incredible conversation in your mouth. It's the kind of dish that makes people ask for the recipe before they've even finished their first bite.

Ingredients

• 2 large boneless skinless chicken breasts: Poaching keeps the meat incredibly tender and lets you infuse it with subtle seasoning from the cooking liquid
• 1 teaspoon salt and 1/2 teaspoon black pepper: Simple seasoning that goes into both the poaching water and the dressing for layers of flavor
• 150 g (1 cup) strawberries hulled and sliced: Choose berries that are deeply red but still firm so they hold their shape when tossed
• 1 medium cucumber thinly sliced: English cucumbers work beautifully here since they have fewer seeds and thinner skin
• 100 g (4 cups) mixed salad greens: I like a combination of baby spinach for sweetness and arugula for that gentle peppery bite
• 1 small red onion thinly sliced: Soak the slices in ice water for 10 minutes if you want to tame their sharpness
• 50 g (1/3 cup) crumbled feta cheese: The creamy tanginess ties everything together, but goat cheese works beautifully too
• 30 g (1/4 cup) toasted sliced almonds: Toast them in a dry pan until fragrant watching closely like a hawk since they go from perfect to burned in seconds
• 60 ml (1/4 cup) plain Greek yogurt: Makes the dressing creamy without being heavy and adds protein
• 2 tablespoons mayonnaise: Just enough to give the dressing body and that classic creamy finish
• 2 tablespoons honey: Adjust based on how sweet your strawberries are taste both before deciding
• 2 tablespoons apple cider vinegar: Provides the bright acid that cuts through the rich dressing and complements the fruit
• 1 tablespoon poppy seeds: Those tiny little crunches that make every bite interesting
• 1/2 teaspoon Dijon mustard: The secret ingredient that makes the dressing taste professionally made
• Freshly ground black pepper: Grind it right before adding for the best flavor

Instructions

Poach the chicken to tender perfection:

Place the chicken breasts in a saucepan and cover with cold water by about an inch. Add the salt and pepper, bring to a gentle boil, then reduce heat to low and simmer for 12 to 15 minutes until the chicken is cooked through. Let it rest in the liquid for 10 minutes before removing, then shred with two forks while still slightly warm it comes apart so easily this way.

Whisk up the dreamy dressing:

In a small bowl, combine the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Whisk until completely smooth and creamy. Give it a taste and adjust the honey or vinegar if needed the dressing should be a little tangier than you think is right since it will mellow when it coats the salad.

Build your colorful masterpiece:

In a large salad bowl, pile in the mixed greens, followed by the shredded chicken, sliced strawberries, cucumber, and red onion. Arrange everything in sections rather than tossing it all together yet it looks stunning this way and lets everyone see all the beautiful ingredients.

Bring it all together:

Drizzle about three quarters of the dressing over the salad and use salad tossers or your hands to gently coat everything. Add more dressing as needed you want everything lightly coated not swimming. Top with the crumbled feta and toasted almonds right before serving so they stay crisp and vibrant.

Serve it your way:

This salad is gorgeous immediately, but if you have time, chill it for 20 minutes to let the flavors meld together. The cold temperature makes it even more refreshing on hot days, and the dressing thickens slightly as it sits, clinging beautifully to every ingredient.

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This salad became my go to contribution for potlucks after the time it disappeared before the main dishes were even served. Something about the combination of sweet strawberries, creamy dressing, and satisfying chicken just works for everyone even people who normally turn their noses up at salad.

Making It Ahead

I've learned through many rushed dinner parties that this salad is actually a fantastic make ahead option. You can poach and shred the chicken up to two days in advance, store it in its cooking liquid so it stays incredibly moist, and slice all your vegetables the morning of. The dressing can be made days ahead and actually develops more depth as it sits. Just keep the almonds separate until the last minute so they maintain their perfect crunch.

Perfect Pairings

A chilled glass of Sauvignon Blanc or a dry rosé brings out the sweetness of the strawberries while cutting through the creamy dressing. For a heartier meal, serve it alongside crusty bread or roasted potatoes. When I want to make it feel more like dinner than lunch, I'll add a warm element like grilled bread or even serve it in a wrap.

Customizations That Work

When strawberries aren't in season, I've used fresh peaches, sliced apples, or even grapes with wonderful results. Sometimes I'll add sliced radishes for extra crunch and beautiful color contrast. The beauty of this salad is how forgiving it is you really can't go wrong with whatever fresh produce looks best at the market.

• Add diced avocado for creaminess if you skip the cheese
• Swap the chicken for grilled shrimp or even chickpeas for a vegetarian version
• Try pecans or walnuts instead of almonds for a different nutty note

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Hope this salad brings as many bright, happy moments to your table as it has to mine. There's something about eating something this fresh and colorful that just makes everything feel better.

Questions & Answers

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a convenient substitute for poached chicken. Simply shred about 2 cups of cooked chicken and add it directly to the salad. This saves preparation time significantly.

→ How do I make this dairy-free?

Substitute the Greek yogurt with dairy-free yogurt or cashew cream in the dressing. Omit the feta cheese or replace it with dairy-free alternatives. Mayonnaise in most brands is already dairy-free, but verify the label.

→ Can I prepare this salad in advance?

Prepare all components separately and store them in the refrigerator for up to 24 hours. Assemble the salad just before serving to prevent the greens from becoming soggy. The dressing can be made up to 2 days ahead.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or dry rosé complements the strawberries and poppy seed dressing beautifully. The acidity in these wines balances the creamy dressing and sweet fruit flavors.

→ How can I add more crunch?

Try adding sliced radishes, sunflower seeds, or pumpkin seeds. Toasted walnuts or pecans also work well. Adding these just before serving prevents them from absorbing moisture.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. However, verify that your mayonnaise and other store-bought components don't contain hidden gluten. Check labels carefully if serving to those with celiac disease.