Strawberry Poppy Seed Chicken Salad

The first time I made this salad was for a last-minute lunch with my sister on a sweltering July afternoon. I'd poached chicken that morning without any real plan, and when she showed up craving something fresh and cooling, I started pulling whatever looked promising from the refrigerator. The strawberries were at their peak, and I'd just bought a container of poppy seeds for some forgotten baking project. We ate it on the back porch, and she kept saying 'I can't believe there's no sugar in this dressing' between bites.

Now this salad has become my go-to for the sort of days when turning on the oven feels like a personal betrayal. I've served it at baby showers and taken it to countless potlucks, and somehow it's always the first empty bowl on the table. My neighbor started requesting it for every summer gathering after I brought it over for an impromptu dinner last year.

Ingredients

• 2 large boneless skinless chicken breasts: Poaching keeps them incredibly moist and tender for shredding
• 1 teaspoon salt and ½ teaspoon black pepper: Season the poaching water so the chicken absorbs flavor from inside out
• 150 g strawberries hulled and sliced: Look for berries that give slightly when pressed and smell genuinely fragrant
• 1 medium cucumber thinly sliced: English cucumbers work beautifully since they have tender skin and fewer seeds
• 100 g mixed salad greens: A blend of spinach arugula and romaine gives you varying textures and flavors
• 1 small red onion thinly sliced: Soak the slices in cold water for 10 minutes if you want to mellow their bite
• 50 g crumbled feta cheese: Optional but adds a wonderful salty contrast to the sweet strawberries
• 30 g toasted sliced almonds: Toast them in a dry pan over medium heat until fragrant and golden
• 60 ml plain Greek yogurt: Full fat yogurt makes for a richer more satisfying dressing
• 2 tablespoons mayonnaise: Just enough to give the dressing body and creaminess
• 2 tablespoons honey: Adjust up or down depending on how sweet your strawberries are
• 2 tablespoons apple cider vinegar: Brightens everything and cuts through the creamy elements
• 1 tablespoon poppy seeds: These tiny seeds add a delightful crunch in every bite
• ½ teaspoon Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness

Instructions

Poach the chicken perfectly:

Place the chicken breasts in a saucepan and cover with cold water by about an inch then add the salt and pepper. Bring to a gentle boil over medium heat then immediately reduce to low and simmer for 12 to 15 minutes until the chicken is cooked through. Remove from the water and let it cool enough to handle then shred using two forks.

Whisk together the dressing:

In a small bowl combine the Greek yogurt mayonnaise honey apple cider vinegar poppy seeds Dijon mustard salt and pepper. Whisk until smooth and creamy then taste and adjust the sweetness or acid as needed.

Assemble the salad base:

In a large salad bowl toss together the mixed greens shredded chicken strawberries cucumber and red onion. Make sure the chicken is evenly distributed throughout the greens.

Dress and finish:

Drizzle about half the dressing over the salad and toss gently to coat everything evenly. Add more dressing as needed then top with crumbled feta cheese and toasted almonds just before serving.

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There's something deeply satisfying about a salad that feels substantial enough to be a meal but still leaves you feeling light and energized. My daughter now asks for this on repeat and has started requesting extra almonds on top.

Make It Your Own

The beauty of this salad lies in how easily it adapts to whatever the season offers. In spring try adding fresh pea pods or thinly sliced radishes for extra crunch. When summer berries are at their peak swap the strawberries for blueberries or diced peaches and watch how the dressing still holds everything together beautifully.

The Poaching Secret

I used to bake or grill my chicken for salads until I discovered how transformative poaching could be. The gentle cooking method keeps the meat incredibly moist and lets you season it from the inside out. Sometimes I add a garlic clove or a sprig of thyme to the poaching liquid for a subtle background note.

Perfect Pairings

This salad works beautifully as a standalone meal but also pairs wonderfully with grilled bread or a simple soup. A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the creamy dressing while letting the strawberries shine. For a heartier meal serve alongside roasted vegetables or a light grain dish.

• Grill some extra chicken and use it throughout the week for meal prep
• The dressing doubles as a fantastic dip for raw vegetables
• Leftovers keep well if you store the dressing separately

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Whether you're feeding a crowd or just treating yourself to something special this salad has a way of making any ordinary day feel like a celebration. Here's to finding joy in the simple things.

Recipe FAQs

→ Can I use grilled chicken instead of poached?

Yes, grilled or rotisserie chicken works excellently and adds a smoky flavor that complements the sweet strawberries and tangy dressing.

→ How long does this salad keep in the refrigerator?

The salad components stay fresh for 2-3 days when stored separately. Add the dressing just before serving to prevent the greens from wilting.

→ What can I substitute for feta cheese?

Goat cheese, blue cheese, or avocado slices make great alternatives. For dairy-free options, simply omit the cheese or use extra nuts.

→ Can I make the dressing ahead of time?

Absolutely. The poppy seed dressing keeps well in the refrigerator for up to one week. Store in an airtight container and shake before using.

→ What other fruits work in this salad?

Fresh blueberries, sliced peaches, or diced apples pair beautifully with the poppy seed dressing and chicken.

→ Is this suitable for meal prep?

Yes, prep the chicken, dressing, and chopped vegetables separately. Assemble individual portions when ready to eat for best texture and freshness.