Tender chicken paired with fresh strawberries, crisp vegetables, and tangy poppy seed dressing for a refreshing summer meal.
# Ingredient List:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 14 oz)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Salad Components
04 - 1 cup strawberries hulled and sliced
05 - 1 medium cucumber thinly sliced
06 - 4 cups mixed salad greens (spinach arugula romaine)
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 and let cool slightly.
02 - Use two forks to shred the cooled chicken into bite-sized pieces. Set aside.
03 - In a small bowl whisk together Greek yogurt mayonnaise honey apple cider vinegar poppy seeds Dijon mustard salt and pepper until smooth and well combined.
04 - In a large salad bowl combine mixed greens shredded chicken sliced strawberries cucumber and red onion.
05 - Drizzle the poppy seed dressing over the salad and toss gently to coat all ingredients evenly.
06 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or refrigerate for 20 minutes for a chilled salad.
