Save My friend Sarah brought this salad to a potluck last summer and I literally hovered over the bowl the entire time. The combination of sweet strawberries and that tangy poppy seed dressing had me going back for thirds. When I finally asked for the recipe, she laughed and said it was just her go-to when she needed something that felt fancy but came together in under thirty minutes.
I made this for my sister when she was recovering from surgery and she texted me three days later asking if I could drop off another batch. Theres something about the cool crisp vegetables against the warm shredded chicken that just feels like comfort food, even when its technically a salad. Now it is my default I am thinking of you meal.
Ingredients
- Chicken breasts: Poaching keeps them incredibly tender and lets you shred them into perfect bite sized pieces
- Strawberries: Pick ones that are deep red and slightly soft, they will be sweeter and blend better with the dressing
- English cucumber: Fewer seeds and thinner skin means no peeling required, just slice and go
- Mixed greens: A blend of spinach and arugula gives you that peppery bite that cuts through the creamy dressing
- Red onion: Soak the slices in ice water for ten minutes if you want them milder and less sharp
- Feta cheese: The salty creaminess is not mandatory but it really pulls everything together
- Toasted almonds: Toast them in a dry pan over medium heat until fragrant, about three minutes
- Greek yogurt: Use full fat for a richer dressing or stick to 2 percent if you are watching calories
- Poppy seeds: These little seeds add a subtle crunch and that classic diner salad flavor
Instructions
- Cook the chicken:
- Place the 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 completely smooth and creamy.
- Assemble the base:
- In a large salad bowl, toss together the mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion.
- Add the finishing touches:
- Drizzle the poppy seed dressing over the salad and toss gently until everything is lightly coated. Top with crumbled feta and toasted almonds right before serving.
Save Last week my roommate walked in while I was making this and ended up eating the leftovers straight from the container for breakfast the next day. It has officially become the most requested dish at our apartment dinners, and honestly, I am not complaining.
Make It Your Own
Sometimes I swap the strawberries for fresh blueberries or diced apples when they are in season. Grilled chicken works beautifully too and adds a nice smoky element. The beauty of this salad is how forgiving it is with substitutions.
Serving Suggestions
I love serving this with warm crusty bread on the side, especially on cooler days when you want something more substantial. A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the creamy dressing perfectly. It also pairs nicely with a light soup if you are feeding a crowd.
Storage Tips
This salad keeps remarkably well if you store the components separately. The dressing will last up to a week in an airtight container in the fridge, and the shredded chicken stays fresh for three to four days. Just keep the delicate greens and strawberries separate until you are ready to eat.
- Invest in a good salad spinner to keep your greens crisp and dry
- Toast extra nuts and store them for quick additions to future salads
- Double the dressing recipe and thank yourself later
Save Whether you are meal prepping for the week or throwing together a last minute lunch, this salad never lets me down. It is the kind of recipe that makes eating healthy feel like a treat instead of a chore.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare the components separately. Cook and shred the chicken, make the dressing, and chop vegetables up to 4 hours ahead. Assemble just before serving to keep greens crisp. Store dressing separately until ready to toss.
- → What type of chicken works best?
Poached chicken breasts offer tender, moist results. However, rotisserie chicken saves time and adds subtle smoky flavor. Grilled chicken provides a charred taste if you prefer something different. All three methods work wonderfully in this salad.
- → How can I make the dressing dairy-free?
Replace Greek yogurt with dairy-free yogurt or cashew cream, and substitute mayonnaise with vegan mayo. Omit feta cheese or use nutritional yeast for a cheesy flavor. The poppy seed dressing remains equally delicious and creamy.
- → What vegetables can I substitute or add?
Try radishes, sunflower seeds, or sliced bell peppers for extra crunch. Swap cucumber for celery, or add shredded carrots and avocado for richness. Fresh mint or basil brighten the overall flavor profile beautifully.
- → What wine pairs well with this salad?
Sauvignon Blanc or dry rosé are ideal pairings, complementing the strawberries and creamy dressing. If serving as a lighter meal, sparkling water with fresh lemon works equally well for a refreshing accompaniment.
- → Can this be made gluten-free?
Yes, this salad is naturally gluten-free. Simply verify that mayonnaise and other packaged ingredients are certified gluten-free. All fresh ingredients—chicken, strawberries, vegetables, and nuts—are inherently free of gluten.