Save The first time I made this salad was for a Memorial Day gathering, and my friend Sarah literally stopped mid conversation after her first bite. I had spent the morning poaching chicken while sunlight streamed through the kitchen window, thinking something so simple couldn possibly be that special. But the combination of sweet strawberries, cool cucumber, and that tangy poppy seed dressing turned into the kind of salad people actually remember weeks later. Now it appears at every summer get together, and I have learned to double the recipe because bowls empty suspiciously fast.
Last summer my neighbor asked me to bring a dish to her backyard birthday celebration. I arrived with this salad arranged on a large white serving platter, the red strawberries and green greens looking almost too pretty to eat. The birthday girl took one look and said she had already planned the menu, but by the end of the night, that platter was empty and she was asking for the recipe. Sometimes the dishes that require the least effort end up being the ones people request most often.
Ingredients
- Chicken breasts: Poaching keeps the meat incredibly tender and mild, creating the perfect neutral base for all those vibrant flavors
- Strawberries: Choose berries that are deep red and slightly fragrant since they are the sweet element that balances everything
- English cucumber: The thinner you slice these, the more delicate their crunch becomes throughout the salad
- Mixed salad greens: A blend of baby spinach, arugula, and romaine gives you variety in texture and a beautiful mix of greens
- Red onion: Thin slices add just enough sharp bite to cut through the creamy dressing without overwhelming
- Greek yogurt: This makes the dressing creamy and tangy while keeping it lighter than traditional mayonnaise based versions
- Honey: Just enough sweetness to balance the vinegar and bring out the natural sugars in the strawberries
- Poppy seeds: These add tiny crunches throughout every bite and that classic speckled look
- Toasted almonds: Toasting them first makes all the difference, adding a nutty richness that holds up against the juicy ingredients
Instructions
- Poach the chicken perfectly:
- Place chicken in a saucepan with water to cover, season with salt and pepper, bring to a gentle boil, then reduce heat and simmer until cooked through. Let it cool slightly before shredding with two forks into bite sized pieces.
- Whisk together the dressing:
- In a small bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, and salt. Whisk until completely smooth and taste it to adjust the honey or vinegar balance.
- Build the salad base:
- In a large bowl, toss together the mixed greens, sliced strawberries, cucumber ribbons, and red onion strips. Spread everything out evenly so each bowl will get all the components.
- Add the chicken and dressing:
- Arrange the shredded chicken over the greens, then drizzle about half the dressing across the top. Toss everything gently so you do not bruise the greens or mash the strawberries.
- Finish with the crunch:
- Sprinkle the crumbled feta and toasted almonds over the top. Add more dressing if needed and serve immediately while the almonds still have their toast.
Save My mom started making this for Sunday lunches after church, and it became one of those dishes that signaled summer had arrived. We would sit around the table eating off mismatched plates, the dressing pooling slightly at the bottom, and someone would inevitably say this needs to be on the menu every week. Food memories are not just about how something tastes, but who you share it with.
Make It Ahead
You can poach and shred the chicken up to two days in advance, storing it in an airtight container with a splash of the cooking liquid to keep it moist. The dressing also keeps beautifully in the refrigerator for at least three days. Just wash and prep all the vegetables the morning you plan to serve, keeping the greens dry and everything else in separate containers. Assembly takes five minutes when all the components are ready.
Serving Suggestions
This salad works beautifully as a light main course, especially on warm days when turning on the oven feels like a mistake. I like to serve it with some crusty bread or a simple grain like quinoa on the side to make it more filling. For a dinner party style presentation, arrange everything on a large platter instead of tossing it in a bowl so guests can see all those gorgeous colors.
Variations To Try
Once you master the basic version, this salad adapts beautifully to whatever looks fresh at the market. Change up the fruit, swap the nuts, or make it dairy free with simple adjustments.
- Sliced peaches or fresh blueberries work perfectly when strawberries are not in season
- Pecans or walnuts can replace almonds if that is what you have in the pantry
- Try grilled chicken instead of poached for a smoky flavor dimension
Save There is something deeply satisfying about a salad that feels substantial and light at the same time. This one hits that sweet spot, leaving you nourished but not weighed down, ready to enjoy whatever the rest of the day brings.
Recipe FAQ
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a convenient substitute. Simply shred the meat and skip the poaching step. Use about 1.5 cups of shredded chicken for this salad.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just verify that your mayonnaise and any store-bought components don't contain gluten additives.
- → Can I make this ahead?
Prepare components separately and store in the refrigerator. Toss with dressing just before serving to keep greens crisp and prevent sogginess.
- → What can I substitute for feta cheese?
Goat cheese, blue cheese, or mozzarella work well. For dairy-free, simply omit cheese or use a plant-based alternative.
- → How do I make the dressing creamier?
Add more Greek yogurt and reduce mayonnaise, or incorporate a splash of milk. Adjust honey and vinegar to maintain balance between sweetness and tang.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc, dry rosé, or light Pinot Grigio complement the strawberries and creamy dressing beautifully.