I can’t get over how this strawberry chicken salad manages to be fresh, filling, creamy, crunchy, sweet, and tangy all at once. One forkful and it’s obvious why the poppy seed dressing is the secret everyone will ask about.
I’m obsessed with this Strawberry Poppyseed Chicken Salad because it hits every craving I have at lunch: juicy, creamy, crunchy, tangy, and fresh without feeling like rabbit food. I love how the strawberries bring that sweet little pop against the savory chicken, and the feta keeps every bite bold and salty in the best way.
And that poppy seed dressing? I could eat it with a spoon.
This is the kind of salad I actually look forward to, not one I force myself through. Bright, filling, a little messy, totally satisfying.
But seriously, it disappears fast in my kitchen.
Ingredients
- Chicken makes it filling, so it’s not just a cute little side salad.
- Mixed greens keep things fresh, crisp, and actually weeknight-easy.
- Strawberries add juicy sweetness that makes every bite feel sunny.
- Feta brings salty tang, which keeps the fruit from getting too sweet.
- Toasted pecans give that crunchy bite you’ll absolutely notice.
- Red onion adds a little sharpness, but not in a bossy way.
- Cucumber is optional, but it’s cool, crisp, and super refreshing.
- Greek yogurt and mayo make the dressing creamy without feeling too heavy.
- Honey and cider vinegar balance sweet and tangy like best friends.
- Poppy seeds add tiny crunch and make it feel like the classic.
- Plus, Dijon, salt, and pepper pull the whole thing together.
- Basically, it’s fresh, creamy, crunchy, and filling enough for lunch.
Ingredient Quantities
- 2 cooked chicken breasts, about 12 ounces, chopped or shredded (about 2 cups)
- 6 cups mixed salad greens
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup cucumber, thinly sliced (optional)
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make this
1. Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes; transfer to a plate to cool and roughly chop.
2. If not already cooked, poach, bake, or grill two chicken breasts until internal temperature reaches 165 F, then let rest and chop or shred to yield about 2 cups.
3. In a medium bowl whisk together 1/3 cup mayonnaise, 1/3 cup plain Greek yogurt, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth and emulsified.
4. In a large salad bowl combine 6 cups mixed salad greens, 2 cups hulled and sliced strawberries, 1/2 cup thinly sliced cucumber if using, and 1/4 cup thinly sliced red onion.
5. Add the chopped or shredded chicken to the salad bowl and gently toss with enough poppy seed dressing to coat, keeping some dressing reserved if you prefer to serve extra.
6. Sprinkle 1/2 cup crumbled feta cheese and the toasted chopped pecans over the salad.
7. Taste and adjust seasoning with additional salt or pepper if needed, and add more dressing if desired.
8. Serve immediately so the greens stay crisp and the pecans remain crunchy.
Equipment Needed
1. Large dry skillet
2. Plate for cooling nuts
3. Meat thermometer
4. Cutting board
5. Chef knife
6. Medium mixing bowl
7. Whisk and measuring spoons
8. Large salad bowl and salad servers
9. Measuring cups
FAQ
Strawberry Poppyseed Chicken Salad Recipe Substitutions and Variations
- Chicken breasts: rotisserie chicken, canned chicken (drained), or cooked turkey breast, shredded or chopped to equal volume
- Feta cheese: goat cheese, queso fresco, or crumbled ricotta salata for similar salty, tangy texture
- Pecans: toasted almonds, walnuts, or sunflower seeds for a nutty crunch and similar oil content
- Poppy seeds: chia seeds, sesame seeds, or a teaspoon of wholegrain mustard for texture and mild nuttiness
Pro Tips
– Toast the pecans just before assembling the salad so they stay warm and extra crunchy. Cool them on a plate in a single layer so they do not keep cooking from residual heat.
– Whisk the dressing until it is silky and taste for balance. If it seems too sharp, add a teaspoon of honey at a time; if too sweet, brighten with a splash more apple cider vinegar.
– Slice the strawberries shortly before serving and keep them chilled. If you slice them too far ahead they weep and make the greens soggy.
– If you want a juicier, more flavorful chicken, poach it gently in seasoned broth or pan-sear the breasts to get some browning, then let them rest before shredding so the meat stays moist.
Strawberry Poppyseed Chicken Salad Recipe
I can’t get over how this strawberry chicken salad manages to be fresh, filling, creamy, crunchy, sweet, and tangy all at once. One forkful and it’s obvious why the poppy seed dressing is the secret everyone will ask about.
4
servings
557
kcal
Equipment: 1. Large dry skillet
2. Plate for cooling nuts
3. Meat thermometer
4. Cutting board
5. Chef knife
6. Medium mixing bowl
7. Whisk and measuring spoons
8. Large salad bowl and salad servers
9. Measuring cups
Ingredients
-
2 cooked chicken breasts, about 12 ounces, chopped or shredded (about 2 cups)
-
6 cups mixed salad greens
-
2 cups fresh strawberries, hulled and sliced
-
1/2 cup crumbled feta cheese
-
1/2 cup pecans, toasted and roughly chopped
-
1/4 cup thinly sliced red onion
-
1/2 cup cucumber, thinly sliced (optional)
-
1/3 cup mayonnaise
-
1/3 cup plain Greek yogurt
-
3 tablespoons honey
-
2 tablespoons apple cider vinegar
-
1 tablespoon poppy seeds
-
1 teaspoon Dijon mustard
-
1/4 teaspoon salt
-
1/4 teaspoon ground black pepper
Directions
- Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes; transfer to a plate to cool and roughly chop.
- If not already cooked, poach, bake, or grill two chicken breasts until internal temperature reaches 165 F, then let rest and chop or shred to yield about 2 cups.
- In a medium bowl whisk together 1/3 cup mayonnaise, 1/3 cup plain Greek yogurt, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth and emulsified.
- In a large salad bowl combine 6 cups mixed salad greens, 2 cups hulled and sliced strawberries, 1/2 cup thinly sliced cucumber if using, and 1/4 cup thinly sliced red onion.
- Add the chopped or shredded chicken to the salad bowl and gently toss with enough poppy seed dressing to coat, keeping some dressing reserved if you prefer to serve extra.
- Sprinkle 1/2 cup crumbled feta cheese and the toasted chopped pecans over the salad.
- Taste and adjust seasoning with additional salt or pepper if needed, and add more dressing if desired.
- Serve immediately so the greens stay crisp and the pecans remain crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 325g
- Total number of serves: 4
- Calories: 557kcal
- Fat: 32g
- Saturated Fat: 7.3g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 99mg
- Sodium: 580mg
- Potassium: 556mg
- Carbohydrates: 27g
- Fiber: 4.1g
- Sugar: 22.8g
- Protein: 33.3g
- Vitamin A: 950IU
- Vitamin C: 56.8mg
- Calcium: 147mg
- Iron: 2.8mg
