I can never resist this Strawberry Chicken Salad with its juicy berries, tender chicken, crunchy toppings, and creamy dressing. It’s the kind of fresh, colorful salad that steals the spotlight every time.
I’m obsessed with this Strawberry Chicken Salad because it hits every craving I have at once: juicy, crisp, creamy, tangy, and just sweet enough. I love how the fresh strawberries burst against the savory chicken, and I adore the salty little punch from crumbled feta cheese.
It feels light, but not boring. Big difference.
I make this when I want something that actually satisfies without dragging me down after lunch. And the colors alone pull me in before I even take a bite.
But the flavor keeps me going back, fork after fork, until the bowl is basically scraped clean.
Ingredients
- Chicken makes it filling, so you’re not hungry again in twenty minutes.
- Greens keep it fresh, crisp, and just healthy enough to feel proud.
- Strawberries bring the sweet, juicy pop that makes this salad fun.
- Feta adds salty little bites that balance all that berry sweetness.
- Toasted almonds give crunch, because soft salads are honestly kind of sad.
- Red onion adds a sharp kick, but not in an annoying way.
- Cucumber keeps things cool, clean, and extra refreshing.
- The creamy dressing pulls everything together like a picnic favorite.
- Apple cider vinegar adds tang, so the dressing doesn’t taste too heavy.
- Poppy seeds make it feel classic, pretty, and a little nostalgic.
- Dijon gives the dressing a tiny zip you’ll definitely notice.
- Plus, salt and pepper make every bite taste more like itself.
- Basically, it’s sweet, crunchy, creamy, fresh, and totally lunch-worthy.
Ingredient Quantities
- 3 cups cooked chicken breast, diced or shredded
- 6 cups mixed salad greens (spring mix or romaine)
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced almonds, toasted
- 1/4 cup thinly sliced red onion
- 1/2 cup cucumber, sliced
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons poppy seeds
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
How to Make this
1. If almonds are not toasted, heat a dry skillet over medium heat and toast the sliced almonds, stirring frequently, until fragrant and lightly browned, about 3 to 5 minutes; set aside to cool.
2. Hull and slice the strawberries, thinly slice the red onion, and slice the cucumber; set aside.
3. Dice or shred the cooked chicken breast into bite sized pieces.
4. In a medium bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, poppy seeds, Dijon mustard, a pinch of salt, and several grinds of black pepper until smooth and well combined; taste and adjust seasoning.
5. In a large serving bowl combine mixed salad greens, chicken, sliced strawberries, cucumber, and red onion.
6. Pour about half of the dressing over the salad and gently toss to coat, adding more dressing as needed to your preference.
7. Sprinkle crumbled feta cheese and the toasted sliced almonds over the top.
8. Taste and finish with additional salt and black pepper if desired, then serve immediately.
Equipment Needed
1. Large serving bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Dry skillet or sauté pan (for toasting almonds)
7. Measuring cups and spoons
8. Salad tongs or large spoon for tossing
FAQ
The Best Strawberry Chicken Salad Recipe Substitutions and Variations
- Cooked chicken breast: rotisserie chicken, grilled shrimp, or firm tofu (cubed and seared)
- Fresh strawberries: raspberries, blueberries, or sliced mandarin segments
- Crumbled feta cheese: goat cheese, crumbled blue cheese, or shaved Parmesan
- Mayonnaise: plain Greek yogurt, sour cream, or a light olive oil vinaigrette
Pro Tips
1. Make the dressing a few hours ahead and chill it. The flavors meld and the sugar softens the acidity, giving a smoother, more balanced poppy seed dressing. Whisk again before using if it thickens.
2. Warm the chicken slightly before adding to the salad. Cold chicken straight from the fridge chills the greens and dulls flavors, while just-warmed chicken brightens the whole salad without wilting the lettuce.
3. Toast the almonds until just fragrant and let them cool completely. That extra crispness and nuttiness contrast wonderfully with the juicy strawberries and creamy feta, and cooling prevents them from steaming the salad.
4. Slice the strawberries and onions thinly and add them right before serving. Thin slices distribute flavor more evenly and keep the salad fresh and crisp instead of soggy. Adjust salt and pepper at the end so the seasoning is perfect.
The Best Strawberry Chicken Salad Recipe
I can never resist this Strawberry Chicken Salad with its juicy berries, tender chicken, crunchy toppings, and creamy dressing. It’s the kind of fresh, colorful salad that steals the spotlight every time.
4
servings
634
kcal
Equipment: 1. Large serving bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Dry skillet or sauté pan (for toasting almonds)
7. Measuring cups and spoons
8. Salad tongs or large spoon for tossing
Ingredients
-
3 cups cooked chicken breast, diced or shredded
-
6 cups mixed salad greens (spring mix or romaine)
-
2 cups fresh strawberries, hulled and sliced
-
1/2 cup crumbled feta cheese
-
1/2 cup sliced almonds, toasted
-
1/4 cup thinly sliced red onion
-
1/2 cup cucumber, sliced
-
1/2 cup mayonnaise
-
1/3 cup granulated sugar
-
1/4 cup apple cider vinegar
-
2 tablespoons poppy seeds
-
1 tablespoon Dijon mustard
-
Salt, to taste
-
Black pepper, to taste
Directions
- If almonds are not toasted, heat a dry skillet over medium heat and toast the sliced almonds, stirring frequently, until fragrant and lightly browned, about 3 to 5 minutes; set aside to cool.
- Hull and slice the strawberries, thinly slice the red onion, and slice the cucumber; set aside.
- Dice or shred the cooked chicken breast into bite sized pieces.
- In a medium bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, poppy seeds, Dijon mustard, a pinch of salt, and several grinds of black pepper until smooth and well combined; taste and adjust seasoning.
- In a large serving bowl combine mixed salad greens, chicken, sliced strawberries, cucumber, and red onion.
- Pour about half of the dressing over the salad and gently toss to coat, adding more dressing as needed to your preference.
- Sprinkle crumbled feta cheese and the toasted sliced almonds over the top.
- Taste and finish with additional salt and black pepper if desired, then serve immediately.
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: 349g
- Total number of serves: 4
- Calories: 634kcal
- Fat: 37g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 15g
- Cholesterol: 130mg
- Sodium: 555mg
- Potassium: 509mg
- Carbohydrates: 26g
- Fiber: 6.5g
- Sugar: 21.3g
- Protein: 39.5g
- Vitamin A: 1500IU
- Vitamin C: 44.5mg
- Calcium: 155mg
- Iron: 1.5mg
