Strawberry Poppy Seed Chicken Salad

The first time I made this salad was during a sweltering July afternoon when my air conditioner had died and cooking anything over heat felt like punishment. I found myself craving something substantial but not heavy, something that would make my kitchen feel like a restaurant instead of a sauna. The combination of sweet strawberries and savory chicken felt like a risk at the time, but that first bite convinced me sometimes the most unexpected pairings become the ones you can't live without.

Last summer I served this at my best friends baby shower and watched it disappear faster than anything else on the table. Her mom, whos been cooking for forty years and usually has something to say about every dish, actually asked for the recipe before she even finished her plate. Thats when I knew this wasnt just another salad to add to my rotation—it was the one Id be making for years to come.

Ingredients

• Chicken breasts: Poaching keeps the meat incredibly moist and lets you shred it into tender pieces that absorb all that dressing
• Strawberries: Pick ones that are deeply red and slightly soft to the touch—overripe strawberries here are actually a gift not a mistake
• Cucumber: English or Persian cucumbers work best because their thin skins mean no peeling and they stay crisp longer
• Mixed salad greens: I like a mix that includes something peppery like arugula to cut through the creamy dressing
• Greek yogurt: Use full fat here because it makes the dressing luxuriously thick and keeps you satisfied longer
• Honey: The sweetness bridges the gap between the tangy vinegar and savory yogurt creating that restaurant quality finish
• Poppy seeds: These tiny seeds add a subtle crunch that keeps every bite interesting
• Almonds: Toast them yourself in a dry pan for 3 minutes until fragrant—store bought toasted almonds never taste quite right

Instructions

Poach and shred the chicken:

Place the chicken in cold salted water and bring to a gentle simmer—not a rolling boil or the meat will toughen. Cook until the center is no longer pink, then let it rest in the liquid for 10 minutes before shredding with two forks.

Whisk the dressing:

Combine the yogurt, mayonnaise, honey, vinegar, mustard, salt, pepper and poppy seeds until smooth. Taste and adjust the honey or vinegar until it hits that sweet spot you want to keep eating with a spoon.

Assemble the salad base:

Pile your greens into a large bowl and arrange the shredded chicken, strawberries, cucumber and red onion on top in sections—looking beautiful matters almost as much as tasting good.

Dress and finish:

Drizzle about three quarters of the dressing over the salad and toss gently. Add more dressing if needed then scatter with feta and toasted almonds right before serving.

Pin It

My sister in law texts me every summer asking when Im bringing this to their annual Fourth of July party. It has become this unspoken tradition that if I show up without it, her disappointment will be palpable and dramatically expressed across the backyard. Some dishes are just food, but this one has somehow become part of the family story.

Make Ahead Magic

You can poach the chicken and whisk the dressing up to two days in advance, storing them separately in airtight containers. The chicken actually gets better after sitting in its own juices for a day, developing more depth than freshly cooked meat ever has. Just bring everything to room temperature before assembling so the cold ingredients dont shock each other.

Serving Suggestions

This salad holds its own as a light dinner but becomes something special with a warm baguette on the side for catching every drop of that dressing. I have also served it alongside grilled fish when I need to feed a crowd and want something that feels substantial without anyone leaving the table uncomfortably full. A crisp white wine like Sauvignon Blanc cuts through the creamy elements beautifully.

Foolproof Variations

Sometimes I swap goat cheese for the feta when I want something creamier and more mellow. In the fall, I replace strawberries with sliced apples and add toasted pecans instead of almonds—the whole dish transforms into something entirely new but equally wonderful.

• Leftover rotisserie chicken works perfectly and shaves off 20 minutes of prep time
• Dairy free guests will never miss the cheese if you add extra avocado for richness
• The dressing keeps for a week in the fridge and tastes amazing on grain bowls too

Pin It

This salad has saved me more times than I can count when I need something impressive but refuse to turn on my oven. May it become your go to for every celebration, potluck and Tuesday night when cooking feels like too much but eating well still matters.

Recipe FAQs

→ Can I make the dressing ahead of time?

Yes, the poppy seed dressing can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a good whisk before using.

→ What other protein options work well?

Grilled chicken breast, rotisserie chicken, or even poached turkey make excellent substitutes. For a vegetarian version, try chickpeas or grilled halloumi.

→ How do I prevent the salad from getting soggy?

Dress the salad just before serving. If packing for lunch, store the dressing separately and toss when ready to eat.

→ Can I use frozen strawberries?

Fresh strawberries work best for texture and appearance. Frozen ones tend to become mushy and water down the dressing.

→ What can I substitute for almonds?

Toasted walnuts, pecans, or pumpkin seeds provide similar crunch. Sunflower seeds work well for a nut-free option.