Save My neighbor knocked on the door one June afternoon holding a flat of strawberries she couldn't finish alone. I'd just poached chicken for meal prep, and suddenly the idea hit me: why not toss them together with something creamy and crunchy? That's how this salad was born, not from a cookbook, but from a surplus of berries and a hunch that fruit and chicken could be more than polite neighbors on a plate. The poppy seed dressing tied it all together in a way that felt both nostalgic and entirely new.
I made this for a small backyard gathering once, and everyone kept asking if I'd ordered it from somewhere fancy. The truth is, it's just smart layering: tender chicken, ripe berries, and a dressing that clings without drowning. One friend even scraped the bowl for extra poppy seeds at the bottom. It became my go to whenever I wanted to look effortless but still impress, which is the sweet spot every cook dreams about.
Ingredients
- Boneless, skinless chicken breasts (400 g): Poaching keeps them moist and mild, which lets the dressing do the talking instead of competing with char or seasoning.
- Salt and black pepper (1 tsp, 1/2 tsp): Season the poaching water, not just the meat, so flavor seeps in from the inside out.
- Strawberries (150 g, hulled and sliced): Use berries that smell sweet at the stem, firmness matters less here since they'll soften slightly under the dressing.
- Cucumber (1 medium, thinly sliced): English cucumbers work best because they're nearly seedless and won't water down the salad as it sits.
- Mixed salad greens (100 g): A blend of spinach, arugula, and romaine gives you soft, peppery, and crisp all at once.
- Red onion (1 small, thinly sliced): Soak the slices in cold water for five minutes if you want to tame the bite without losing the color.
- Feta cheese (50 g, crumbled, optional): The salty creaminess contrasts beautifully with the berries, but goat cheese works if you prefer tang.
- Toasted sliced almonds (30 g): Toast them yourself in a dry skillet for two minutes, the difference in flavor is undeniable.
- Greek yogurt (60 ml): Full fat yogurt makes the dressing cling better and taste richer than the low fat versions.
- Mayonnaise (2 tbsp): This adds body and helps the dressing coat every leaf instead of pooling at the bottom.
- Honey (2 tbsp): Liquid honey blends more easily than the crystallized kind, warm it gently if it's too thick.
- Apple cider vinegar (2 tbsp): The acidity brightens everything and keeps the sweetness from feeling cloying.
- Poppy seeds (1 tbsp): They add a subtle crunch and a nutty, almost floral undertone that's hard to place but easy to love.
- Dijon mustard (1/2 tsp): Just enough to add sharpness without announcing itself as mustard.
- Salt and pepper (1/4 tsp, to taste): Taste the dressing before you pour it, you can always add more but you can't take it back.
Instructions
- Poach the chicken:
- Place the chicken breasts in a saucepan, cover with cold water, and add salt and pepper. Bring to a boil, then lower the heat and let it simmer gently for 12 to 15 minutes until the meat is no longer pink inside. Pull it out, let it cool just enough to handle, then shred it with two forks into bite sized pieces.
- Make the poppy seed dressing:
- In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and a few grinds of black pepper. Taste it and adjust the honey or vinegar depending on whether you want it sweeter or sharper.
- Assemble the salad base:
- Toss the salad greens, shredded chicken, sliced strawberries, cucumber, and red onion together in a large bowl. Use your hands if you want to distribute everything evenly without bruising the greens.
- Dress and toss:
- Drizzle the poppy seed dressing over the salad and toss gently with tongs or salad servers until everything is lightly coated. Don't overdress it, you can always add more on the side.
- Garnish and serve:
- Scatter the crumbled feta and toasted almonds over the top just before serving. If you're not eating right away, chill the salad for 20 minutes to let the flavors meld, but add the nuts last so they stay crisp.
Save One evening, I made this for myself after a long week and ate it straight from the bowl on the couch. No plating, no company, just the quiet satisfaction of something bright and balanced. That's when I realized the best recipes aren't always the ones you share, sometimes they're the ones that remind you to take care of yourself when no one's watching.
Choosing the Right Greens
I used to default to plain romaine until I started mixing textures on purpose. Arugula brings a peppery edge, spinach adds softness, and romaine gives structure so the salad doesn't collapse under the dressing. If you can only find one type, go with baby spinach, it's forgiving and pairs well with fruit. Avoid iceberg unless you want crunch without any flavor payoff.
Making It Ahead
You can poach and shred the chicken a day in advance, and the dressing keeps in the fridge for up to three days in a sealed jar. Store the greens, berries, and toppings separately, then toss everything together right before you eat. I've learned the hard way that pre dressed salad turns soggy and sad, no matter how good the ingredients were to start. Keep things separate and you'll have a fresh tasting meal even on your busiest nights.
Serving Suggestions
This salad works as a standalone lunch, but I've also served it alongside grilled fish or as part of a brunch spread with warm rolls. A chilled glass of Sauvignon Blanc or a dry rosé cuts through the creaminess and echoes the berry sweetness without competing. If you want to make it heartier, add a handful of cooked quinoa or serve it with crusty bread for scooping up any dressing left behind.
- Try adding sliced radishes or sunflower seeds for extra crunch and color.
- Swap feta for goat cheese if you want more tang, or leave out cheese entirely for a dairy lighter version.
- Use rotisserie chicken if you're short on time, just shred it and toss it in without any extra cooking.
Save This is the kind of recipe that makes you feel capable in the kitchen without demanding much from you. It's proof that a few good ingredients and a little attention can turn into something you'll want to make again and again.
Recipe Guide
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent time-saving option. Use approximately 2 cups of shredded rotisserie chicken to replace the poached chicken breasts. This reduces your active cooking time significantly.
- → How far in advance can I prepare this?
You can prepare all components separately up to 24 hours ahead. Keep the dressing in an airtight container and store the salad greens, chicken, and vegetables separately. Combine and dress just before serving to maintain crispness.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store the dressed salad in an airtight container for up to 2 days. For best texture, keep the dressing separate and add just before eating, or pack it in a small container to add when ready to eat.
- → What can I substitute for the poppy seeds?
Try sesame seeds, sunflower seeds, or pumpkin seeds for different flavors and textures. You can also omit them entirely or use a different seed based on your preferences and dietary needs.
- → How do I make this dairy-free?
Substitute Greek yogurt with dairy-free yogurt and use dairy-free mayonnaise. Omit the feta cheese or replace it with a dairy-free alternative. All other ingredients are naturally dairy-free, making this adaptation straightforward.
- → What wine pairs well with this salad?
Sauvignon Blanc and dry rosé are ideal pairings. The crisp acidity and light body of these wines complement the fresh strawberries and creamy dressing without overwhelming the delicate flavors of the salad.