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When the weather starts hinting at spring, my kitchen instantly pivots away from heavy soups and roasts toward something bright and zesty. That’s why I’m so thrilled to share my absolute favorite recipe for Strawberry Chicken Salad with Poppy Seed Dressing. Hello there, I’m Anna, and I live for sharing simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore.
This salad is my go-to when I need something that feels fancy but comes together in about twenty minutes flat. The secret to its success? It’s unbelievably light and fresh! We’re balancing savory, perfectly cooked chicken with sweet bursts of ripe strawberry and that creamy, slightly tangy poppy seed dressing. Trust me, once you try blending those fresh berries right into the dressing, you’ll never go back to the bottled stuff. It’s the perfect solution for a busy weeknight when you crave something healthy and delicious.
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Why You Will Love This Strawberry Chicken Salad with Poppy Seed Dressing
This isn’t just another boring salad; this Strawberry Chicken Salad with Poppy Seed Dressing is a total game-changer for your lunch rotation. It’s the kind of meal that makes you feel like you’re eating something special, even though it takes almost no effort.
- It’s incredibly balanced—that sweet fruit against the salty feta and savory chicken is just heavenly.
- You can have this on the table faster than ordering takeout!
Quick Assembly and Flavor Balance
The magic here is in the contrast. We’re taking sweet, juicy strawberries and pairing them with salty, creamy feta and perfectly seasoned chicken. It’s a flavor party in every single bite, and the homemade dressing ties the whole experience together beautifully.
Perfect for Weeknight Meals
Since this salad relies on already cooked chicken, the assembly time is lightning fast—we’re talking minutes! It’s light enough for a hot evening but substantial enough thanks to the protein and nuts to keep you full until dinner.
Gathering Ingredients for Strawberry Chicken Salad with Poppy Seed Dressing
Getting ready for this amazing Strawberry Chicken Salad with Poppy Seed Dressing is half the fun, and it’s mostly just chopping and measuring since we use pre-cooked chicken! It’s important to have everything ready to go so assembly is a breeze. Remember, since this recipe yields two generous servings, scale everything appropriately. Don’t forget to toast your nuts and seeds first; it seriously wakes up their flavor!
Salad Components
For the main event, you’ll need things that bring texture and substance. Make sure your chicken is fully cooked and chopped up before you start mixing everything else. We want that hearty protein base!
- 8 cups of mixed greens—I like a blend of field greens and red leaf lettuce for good crunch.
- 2 cups of fresh strawberries, halved, for tossing into the salad itself.
- 1 large cooked chicken breast, chopped into bite-sized pieces. If you need ideas on cooking chicken breasts, check out my tips for juicy baked chicken breasts.
- Toasted sliced almonds (about 1/4 cup).
- 2 ounces of crumbled feta cheese—it adds that perfect salty tang!
- Optional: 1/4 cup of thinly sliced red onion if you like a little bite.
Components for the Creamy Poppy Seed Dressing
The dressing is where the real flavor bomb hits! Pay close attention here—we use a specific amount of strawberries just for the blending process.
- 1/2 cup of fresh strawberries, chopped finely, strictly for the dressing puree.
- 1 teaspoon of Dijon mustard.
- 2 tablespoons of red wine vinegar or white balsamic vinegar.
- 1 teaspoon of sugar.
- 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- 1/2 cup of canola oil or light olive oil.
- 1/2 tablespoon of toasted poppy seeds, plus extra for garnish.
Equipment Needed for Your Strawberry Chicken Salad with Poppy Seed Dressing
You don’t need a million fancy gadgets for this Strawberry Chicken Salad with Poppy Seed Dressing, thankfully! Since we are making a creamy, pureed dressing, your blender or food processor is the star here. You’ll also want a dry skillet handy for waking up those almonds and poppy seeds. That’s really it—simple tools for a quick, delicious meal!
Step-by-Step Instructions for Strawberry Chicken Salad with Poppy Seed Dressing
Now for the fun part—putting this gorgeous Strawberry Chicken Salad with Poppy Seed Dressing together! Because the chicken is already cooked, these steps move really fast. I like to get the toasting done first so everything is ready to go when the dressing is blended.
Preparing the Texture Enhancers
First things first: we need to toast our crunchy bits. Heat up a dry skillet over medium heat—no oil needed! Toss in your sliced almonds and let them hang out for about 3 to 4 minutes. Keep them moving so they don’t burn, and pull them out right when they turn golden brown. Next, toss in the 1/2 tablespoon of poppy seeds. These toast even faster—maybe 2 minutes max—until they smell nutty and look slightly darker. Set both aside to cool completely.
Making the Signature Strawberry Poppy Seed Dressing
This is where the flavor really comes alive! Grab your blender. Put in the 1/2 cup of chopped strawberries designated for the dressing, along with the Dijon mustard, vinegar, sugar, salt, and pepper. Blend that until it’s perfectly smooth. Now, the crucial part: while the blender is running on medium speed, slowly stream in that 1/2 cup of canola oil. Don’t dump it! Streaming it slowly is what makes the dressing emulsify and get creamy. Once it’s all blended, stir in those toasted poppy seeds you set aside earlier.
Assembling and Plating Your Strawberry Chicken Salad with Poppy Seed Dressing
It’s time to build those beautiful bowls! Divide your 8 cups of mixed greens between two large salad bowls first. This creates a nice base. Then, artfully arrange your toppings over the greens. Scatter the salad strawberries, the chopped cooked chicken, the feta crumbles, the toasted almonds, and if you’re feeling bold, those thinly sliced red onions.
Final Dressing and Garnish
Only dress the salad right before you plan to eat it—nobody likes soggy greens! Drizzle that homemade strawberry poppy seed dressing generously over everything. Don’t be shy! Finish it off with a sprinkle of those extra poppy seeds and a few grinds of fresh black pepper right over the top. Serve immediately and enjoy! If you want more ideas for fresh meals, check out this joyful spring chicken dinner recipe.
Tips for Perfect Strawberry Chicken Salad with Poppy Seed Dressing
Even though this Strawberry Chicken Salad with Poppy Seed Dressing is super fast, a few expert pointers from my kitchen to yours will make sure it tastes absolutely restaurant-quality every single time. It’s all about paying attention to the small details, just like my favorite seasoned cooks always taught me!
Chicken Safety Check
Since we rely on already cooked chicken, we must be vigilant about safety, especially if you cooked the breast yourself. Always, always use a meat thermometer! Make sure that chicken breast reaches an internal temperature of 165°F (74°C) before you chop it up and add it to the salad. It’s non-negotiable for peace of mind!
Achieving Optimal Dressing Consistency
If your dressing looks a little too thick after streaming in the oil, don’t panic! That usually just means your strawberries were extra dense. Simply add a teaspoon of water or a tiny splash more vinegar and pulse the blender a couple of times. It thins right out! Conversely, if you used a very watery berry and it seems too thin, stir in just a pinch more Dijon mustard; that helps bind it up nicely.
Ingredient Notes and Simple Substitutions
I know life gets hectic, so don’t stress if you don’t have every single item listed for this salad. The beauty of a fresh meal like this is how easily you can swap things out without losing the overall wonderful flavor profile. I always encourage people to use what they have on hand! You can find more inspiration for substitutions on our Pinterest page.
Chicken Prep Swaps
The recipe calls for one large cooked chicken breast, but let’s be real—who has time to grill chicken breast mid-week sometimes? My favorite shortcut is grabbing a rotisserie chicken from the store. You just pull the meat off, chop it up, and you’re good to go. If you are vegetarian, you can skip the chicken entirely and add a can of rinsed and drained chickpeas or some crumbled walnuts for texture instead. It changes the profile a bit, but it’s still delicious!
Greens and Cheese
Feel free to mix up your greens! If you hate red leaf lettuce, use spinach or even some sturdy kale (just make sure the kale is massaged a bit so it’s tender). As for the cheese, feta is fantastic because it crumbles easily, but goat cheese works beautifully and adds a bit more tang. If you need to skip the cheese entirely, just add a few extra toasted almonds for that salty crunch you’ll be missing.
Vinegar Alternatives
If you don’t have red wine or white balsamic vinegar for the dressing, don’t worry. Apple cider vinegar is a great substitute; it’s got that necessary acidity. Just taste the dressing before you add the oil, as cider vinegar can sometimes be a little sharper than balsamic.
Storing and Reheating Your Strawberry Chicken Salad with Poppy Seed Dressing
This salad is best eaten fresh, honestly, but I know we always end up with leftovers! The absolute key to enjoying this tomorrow is keeping everything separate. If you mix the dressing with the greens too early, things get sad and soggy really fast. We want to protect that fresh crunch!
Storing Leftover Components
I keep everything in airtight containers in the fridge. The dressing goes into a small jar—it’s going to thicken up because of the oil, but that’s okay. Keep the chicken, feta, and nuts together, and the lettuce and strawberries separate from that mix. When you’re ready to eat, just reassemble! It takes thirty seconds.
Storage and Reheating Table
Here’s my quick guide for keeping things tasting fresh for a couple of days:
| Component | Storage Duration | Best Serving Method |
|---|---|---|
| Dressing | Up to 4 days | Whisk vigorously or shake well before using. |
| Cooked Chicken/Nuts/Feta | Up to 3 days | Serve cold or room temperature. |
| Greens/Strawberries | 1-2 days | Rinse well if they look wilted; serve immediately. |
Frequently Asked Questions About Strawberry Chicken Salad with Poppy Seed Dressing
I get so many questions about this recipe because it’s become a staple for so many of you! It’s simple, but people always want to know how to tweak it perfectly for their own needs. Don’t worry about fussing with the recipe—it’s flexible!
Can I Make the Strawberry Chicken Salad with Poppy Seed Dressing Ahead of Time?
Yes, but please don’t mix it all together! If you assemble the entire Strawberry Chicken Salad with Poppy Seed Dressing and then try to save it, your greens will be soggy and sad by the next day. The best way to prep ahead is to make the dressing and store it separately. Chop your chicken, slice your strawberries, and store the dry ingredients (nuts, cheese) separately. Then, when lunchtime rolls around, you just mix the components and drizzle the dressing—takes about two minutes!
What Greens Work Best for This Salad?
I love using a mix of field greens and red leaf lettuce because they are tender but still offer a bit of structure. However, you need something that can stand up to a creamy dressing. Sturdier greens like romaine hearts or even baby spinach work great. Avoid anything too fragile, like butter lettuce, unless you plan on eating it within an hour of dressing it.
Can I Adjust the Sweetness in the Dressing?
Absolutely! The 1 teaspoon of sugar in the dressing is there primarily to balance the acidity of the vinegar and the slight tartness of the strawberries. If your strawberries are incredibly sweet and ripe, you might want to skip the sugar entirely. If you’re using a sharper vinegar, you might even want a tiny bit more. Always taste the dressing before you stream in the oil and adjust that sugar to your personal preference!
Sharing Your Fantastic Strawberry Chicken Salad with Poppy Seed Dressing
I truly hope this Strawberry Chicken Salad with Poppy Seed Dressing brings a little sunshine to your table! It’s one of my favorite meals to share, and I just love hearing how you all adapt it. If you whip up a batch, please come back and leave me a star rating or tell me about your favorite toppings in the comments below. Happy cooking, friends!
Print
Divine Strawberry Chicken Salad with 2x Joy
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Strawberry Chicken Salad with Poppy Seed Dressing offers a light, fresh meal combining sweet fruit with savory chicken and a creamy dressing. It is perfect for a quick spring lunch or an easy weeknight dinner.
Ingredients
- 1/2 cup chopped fresh strawberries (for dressing)
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar or white balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canola oil or light olive oil
- 1/2 tablespoon poppy seeds, toasted (for dressing)
- 8 cups mixed greens (field greens and red leaf lettuce)
- 2 cups strawberries, halved (for salad)
- 1 large cooked chicken breast (grilled or roasted), chopped
- 1/4 cup toasted sliced almonds
- 2 ounces crumbled feta cheese
- 1/4 cup thinly sliced red onion (optional)
- Freshly ground black pepper (for garnish)
- Extra poppy seeds (for garnish)
Instructions
- Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes until golden. Remove them. Toast the poppy seeds for 2 minutes until lightly darkened. Set both aside.
- Prepare the dressing: Puree the 1/2 cup of chopped strawberries in a blender. Add the Dijon mustard, vinegar, sugar, salt, and pepper. Blend until smooth. Slowly stream in the oil while blending until the mixture becomes creamy. Stir in the toasted poppy seeds.
- Assemble the salad: Divide the mixed greens between two large salad bowls. Top each portion with the halved strawberries, chopped chicken, feta cheese, toasted almonds, and red onion, if you are using it.
- Dress and serve: Drizzle the strawberry poppy seed dressing generously over each salad. Garnish with extra poppy seeds and fresh black pepper. Serve right away.
Notes
- Use ripe, sweet strawberries for the best dressing flavor.
- Make sure your cooked chicken reaches an internal temperature of 165°F (74°C) for safety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blended Dressing, Assembled Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: Unknown
- Sodium: Unknown
- Fat: 28g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 18g
- Fiber: Unknown
- Protein: 32g
- Cholesterol: Unknown
