Save Last summer my neighbor dropped off a basket of strawberries from her garden and I stood there staring at them knowing they deserved better than just becoming shortcake topping. The humidity was hanging thick in the air and something about those jewel-red fruits made me crave something crisp and cool that would still feel like a proper meal. I ended up throwing together this salad on a whim and my husband took one bite and asked why I hadn't been making this for years.
I made this for a book club meeting last month and watched three women who claimed they hated salad go back for seconds. The way the cool cucumbers play against the sweet strawberries creates this beautiful contrast that keeps your palate interested with every forkful. Someone actually asked for the recipe before she'd even finished her first serving which is pretty much the highest compliment a home cook can get.
Ingredients
- Chicken breasts: Poaching keeps the meat incredibly tender and lets the seasoning penetrate deep into the fibers
- Fresh strawberries: Look for ones that are deep red and smell fragrant they're the star that makes this sing
- English cucumber: Fewer seeds and thinner skin means no peeling required and a consistently crisp texture
- Mixed salad greens: A combination of spinach arugula and romaine gives you layers of flavor from peppery to mild
- Red onion: Thinly sliced it adds just enough bite to cut through the creamy dressing
- Feta cheese: Optional but that salty crumble creates little bursts of flavor that wake up your tastebuds
- Toasted almonds: The crunch factor is essential and toasting them beforehand releases their natural oils
- Greek yogurt: Creates that velvety base while keeping the dressing lighter than traditional mayonnaise versions
- Poppy seeds: Those tiny specks add a subtle nutty flavor and the most delightful little crunch
- Honey: Natural sweetness that bridges the gap between the tangy vinegar and creamy elements
Instructions
- Poach the chicken:
- Place the chicken breasts in a saucepan covered with water seasoned with salt and pepper then bring to a gentle boil before reducing heat and simmering until cooked through.
- Shred while warm:
- Let the chicken rest just until cool enough to handle then use two forks to pull it apart into tender bite-sized pieces.
- Whisk the dressing:
- Combine Greek yogurt mayonnaise honey apple cider vinegar poppy seeds Dijon mustard and a pinch of salt until completely smooth and creamy.
- Build your salad base:
- In a large bowl toss together the mixed greens sliced strawberries cucumber and red onion creating this gorgeous colorful foundation.
- Add the protein:
- Gently fold in the shredded chicken so it gets distributed evenly throughout without bruising the delicate strawberries.
- Dress and toss:
- Drizzle that beautiful poppy seed dressing over the top and use salad tossers to coat everything without crushing the greens.
- Finish with flair:
- Scatter crumbled feta cheese and toasted almonds across the top like confetti.
- Serve it up:
- Plate immediately while everything stays crisp or let it chill for 20 minutes if you prefer your salads colder.
Save This has become my go-to when friends are coming over for lunch on the patio because it looks impressive but leaves me free to actually hang out with people instead of being stuck at the stove. Last weekend my sister took one bite and said it tasted like sunshine on a plate which might be the best description I've ever heard.
Make It Your Own
I've discovered that swapping in grilled chicken adds this wonderful smoky depth while rotisserie chicken makes it a total 15-minute weeknight solution. Sometimes when strawberries aren't in season I use sliced apples or grapes and honestly it's just as delightful.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the creamy dressing beautifully while a dry rosé highlights the sweet notes in the strawberries. If you want something more substantial serve it with crusty bread for soaking up that extra dressing.
Meal Prep Magic
This salad holds up surprisingly well making it excellent for packing ahead but keep the dressing and almonds separate until serving time. The chicken actually benefits from marinating in the dressing overnight but those strawberries need to stay perky.
- Store each component in separate containers in the refrigerator for up to 3 days
- Toast a big batch of almonds on Sunday to use throughout the week
- Double the dressing recipe because you're going to want to put it on everything
Save There's something deeply satisfying about a meal that tastes this special while still being so good for you. Hope this becomes a regular in your rotation like it has in mine.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, absolutely. Rotisserie chicken is a convenient shortcut that saves time. Simply shred the meat and use the same amount as the recipe calls for. This reduces preparation time significantly while maintaining the same delicious results.
- → How far in advance can I prepare this?
You can prepare the components separately up to 4 hours ahead. Keep the chicken, vegetables, and dressing in separate containers in the refrigerator. Toss everything together just before serving to keep the greens crisp and prevent sogginess.
- → What can I substitute for the poppy seed dressing?
Try a balsamic vinaigrette, honey mustard dressing, or a light lemon vinaigrette for different flavor profiles. You could also use a store-bought poppy seed dressing if you prefer convenience without sacrificing taste.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, always verify that processed items like mayonnaise and dressing contain no gluten, as some brands may include additives. Check all labels to ensure full compatibility with gluten-free requirements.
- → What are good protein additions to make it heartier?
Consider adding grilled shrimp, turkey, or adding a fried egg on top for extra protein and richness. You could also sprinkle in chickpeas or white beans for a vegetarian protein boost that pairs well with the poppy seed dressing.
- → How should I store leftovers?
Store the salad components separately in airtight containers for up to 3 days. Keep the dressing separate to prevent greens from wilting. Reassemble just before eating for the best texture and fresh flavor.