Save The first time I made this salad was during a sweltering July when even turning on the stove felt like a punishment against the already stifling kitchen. My sister had dropped by unexpectedly and we were both starving but absolutely refusing anything that required actual cooking or heating up the apartment. I threw together what I had in the fridge—some chicken breasts that needed using, strawberries that were starting to soften, and that random bag of almonds lurking in the pantry—and somehow the combination became our new summer obsession.
Last summer I brought this to a potluck where the host was already stressing about having too many heavy pasta dishes and casseroles. Within fifteen minutes, three different people had asked for the recipe and someone actually texted me later that night saying her usually picky teenager had gone back for seconds. Something about the sweetness of strawberries against the savory chicken just hits different when the weather is warm and you want food that actually refreshes you instead of weighing you down.
Ingredients
- 2 large boneless skinless chicken breasts: Poaching keeps the meat incredibly tender and moist, much more so than grilling for this particular salad
- 1 teaspoon salt and 12 teaspoon black pepper: Season the poaching liquid generously since this is your only chance to flavor the chicken from within
- 150 g strawberries hulled and sliced: Look for berries that are fully red and fragrant, underripe strawberries will make the whole salad taste lackluster
- 1 medium cucumber thinly sliced: English cucumbers work beautifully here since they have fewer seeds and thinner skin
- 100 g mixed salad greens: A combination of baby spinach, arugula, and romaine gives you nice variety in both texture and flavor
- 1 small red onion thinly sliced: Soak the sliced onion in ice water for 10 minutes if you find raw onion too pungent
- 50 g crumbled feta cheese: The salty creaminess creates this incredible contrast with the sweet strawberries
- 30 g toasted sliced almonds: Toasting them in a dry pan for just 2 minutes makes all the difference in flavor
- 60 ml plain Greek yogurt: Use full fat yogurt for the creamiest dressing, low fat versions can sometimes taste oddly chalky
- 2 tablespoons mayonnaise: This gives the dressing body and richness that yogurt alone cannot provide
- 2 tablespoons honey: Adjust based on how sweet your strawberries are, less sweet berries need more honey
- 2 tablespoons apple cider vinegar: White wine vinegar works too but apple cider adds a nice fruity note
- 1 tablespoon poppy seeds: These add this delightful tiny crunch throughout every bite
- 12 teaspoon Dijon mustard: This is the secret ingredient that makes the dressing taste professional
Instructions
- Poach the chicken to perfection:
- Place the chicken breasts in a saucepan and cover completely with water, adding the salt and pepper to the liquid. Bring to a boil over high heat, then immediately reduce to a gentle simmer and cook for 12 to 15 minutes until the chicken is cooked through but still incredibly juicy. Remove from the water and let it cool for about 10 minutes before using two forks to shred it into bite sized pieces.
- Whisk up the magical dressing:
- In a small bowl, combine the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and plenty of freshly ground black pepper. Whisk everything together until completely smooth and creamy, then taste and adjust the sweetness or acidity as needed.
- Build your colorful base:
- In a large salad bowl, pile in the mixed greens as your foundation, then arrange the shredded chicken, sliced strawberries, cucumber, and red onion on top in sections rather than tossing everything together yet. This looks prettier and lets people see all the beautiful ingredients.
- Dress it just right:
- Drizzle about three quarters of the poppy seed dressing over the salad, then use salad tossers or two large spoons to gently fold everything together until the ingredients are evenly coated. Add more dressing if needed, but remember you can always add more but you cannot take it back.
- Add those finishing touches:
- Sprinkle the crumbled feta cheese over the top followed by the toasted almonds, letting some fall onto the plate around the salad for that casual restaurant style presentation. The almonds stay crunchiest when added right before serving.
- Choose your serving style:
- Serve immediately while everything is fresh and crisp, or refrigerate for up to 20 minutes if you prefer a chilled salad. The flavors actually develop nicely during that short chill time, though I would not wait much longer or the greens will start to wilt.
Save This recipe saved me during that week my oven broke and I had to figure out dinners that felt substantial without any actual cooking. My kids usually complain about salads but something about the combination of sweet fruit and protein kept them coming back for more, and now they actually request it when the weather starts getting warm.
Make It Your Own
I have discovered that this salad is incredibly forgiving and welcomes all sorts of substitutions based on what you have on hand. Grilled chicken works beautifully if you prefer that charred flavor, or rotisserie chicken from the store makes this a total 15 minute meal on busy weeknights when even poaching feels like too much effort. Sometimes I swap in candied walnuts or pecans instead of almonds, and during autumn when strawberries are not at their peak, diced apples or pears work surprisingly well with the same dressing. The key is keeping that mix of something creamy, something crunchy, something sweet, and something savory in every single bite.
Pairing Ideas
This salad stands alone perfectly as a light lunch but also plays nicely with other dishes when you want something more substantial. A warm baguette or some crusty sourdough on the side turns it into a complete meal, and I have served it alongside grilled fish or roasted vegetables when feeding a crowd. For beverages, a crisp Sauvignon Blanc or dry rosé complements the sweetness of the strawberries, though sparkling water with a squeeze of lemon works just as well if you are avoiding alcohol. The beauty is how versatile this dish is across different occasions and menus.
Storage Solutions
Leftovers, if you somehow have them, need a bit of care to maintain their quality. Store undressed salad components in an airtight container in the refrigerator for up to 2 days, keeping the dressing in a separate small container. The almonds will lose their satisfying crunch if stored with the moist ingredients, so keep them in a sealed bag or small jar at room temperature. When you are ready to enjoy the leftovers, give the dressing a quick whisk since it may separate slightly in the fridge, then toss everything together just before eating.
- Invest in a good salad spinner to keep your greens crisp and dry before assembling
- Toast a big batch of nuts on Sunday to use throughout the week in various dishes
- Double the dressing recipe and keep it handy for quick weekday lunches
Save This salad has become my go to for those days when I want something that feels special but does not require me to turn on the oven or spend hours in the kitchen.
Your Questions Answered
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately up to 24 hours in advance. Cook and shred the chicken, slice vegetables, and make the dressing ahead. Store each in separate containers. Combine just before serving to keep greens crisp, or dress lightly and store in the refrigerator for up to 2 hours.
- → What can I use instead of Greek yogurt in the dressing?
You can substitute with sour cream for a tangier flavor, or use dairy-free yogurt for a vegan-friendly option. For a lighter version, increase the apple cider vinegar slightly and reduce the mayonnaise. The dressing should still maintain its creamy consistency.
- → How do I prevent the strawberries from getting soggy?
Add the strawberries just before serving, or dress only the greens and chicken, then top with fresh strawberries and almonds at the last moment. If preparing ahead, store strawberries separately and combine right before eating for optimal texture and freshness.
- → Can I make this salad gluten-free?
This salad is naturally gluten-free if you verify that your mayonnaise, Greek yogurt, and Dijon mustard are certified gluten-free. Most conventional brands are, but always check labels. Almonds and all fresh ingredients are inherently gluten-free, making this an excellent option for gluten-conscious diets.
- → What protein alternatives work well in this salad?
Try grilled turkey breast, rotisserie chicken, or plant-based alternatives like chickpeas or tofu for vegetarian options. For a heartier version, add grilled shrimp or salmon. The poppy seed dressing complements all of these proteins beautifully while maintaining the fresh, summery character of the dish.
- → How should I store leftovers?
Store dressed salad in an airtight container in the refrigerator for up to 2 hours before the greens become wilted. For longer storage, keep components separate: shredded chicken for 3-4 days, dressing for up to 5 days. Assemble fresh portions as needed for best texture and taste.