Save My neighbor knocked on the door one June afternoon holding a basket of strawberries from her garden, insisting I take them before they went soft. I had leftover chicken in the fridge and a hunch that something sweet and savory might work. What came together in twenty minutes turned into the kind of salad I now crave every time the weather warms up. It tastes like summer without trying too hard.
I brought this to a potluck once, nervous it might seem too simple next to casseroles and grilled meats. Instead, three people asked for the recipe before I finished my first plate. One friend told me she made it the next day for her book club. Sometimes the dishes that come together without fuss are the ones people remember most.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and mild, a gentle backdrop for the bright flavors that follow.
- Strawberries: Use ripe ones that smell sweet at the stem, they add bursts of juice and color that make this salad feel alive.
- Cucumber: Thin slices give you that cool, crisp snap that balances the creamy dressing.
- Mixed salad greens: A blend of spinach, arugula, and romaine adds different textures and a hint of peppery bite.
- Red onion: Slice it thin so it adds sharpness without overwhelming the sweeter ingredients.
- Feta cheese: Crumbled feta brings a salty, tangy edge that plays well with honey in the dressing.
- Toasted sliced almonds: They add a nutty crunch that makes each bite more interesting.
- Greek yogurt: Thick and tangy, it forms the creamy base of the dressing without weighing it down.
- Mayonnaise: Just enough to add richness and help the dressing cling to the greens.
- Honey: It rounds out the acidity and ties the strawberries and dressing together with a gentle sweetness.
- Apple cider vinegar: Bright and fruity, it cuts through the creaminess and wakes up your palate.
- Poppy seeds: Tiny but essential, they add a subtle crunch and a hint of nuttiness that feels classic.
- Dijon mustard: A small spoonful brings depth and a whisper of heat to the dressing.
Instructions
- Poach the chicken:
- Place the chicken breasts in a saucepan, cover them with water, and add salt and pepper. Bring to a boil, then lower the heat and let them simmer gently for 12 to 15 minutes until cooked through.
- Shred and cool:
- Remove the chicken from the water and let it cool just enough to handle. Use two forks to pull it into tender shreds.
- Make the dressing:
- In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and a few grinds of black pepper. Taste and adjust sweetness or tang to your liking.
- Assemble the salad:
- In a large bowl, combine the salad greens, shredded chicken, sliced strawberries, cucumber, and red onion. Drizzle the poppy seed dressing over everything and toss gently so each ingredient gets coated.
- Finish and serve:
- Top with crumbled feta and toasted almonds. Serve right away, or let it chill in the fridge for 20 minutes if you prefer it cold.
Save One evening I made this for myself after a long day, ate it straight from the bowl on the couch, and realized how comforting a salad can be when it has enough going on. It was not just fuel, it felt like care. That is when I knew this recipe had staying power.
Making It Your Own
Grilled chicken works beautifully if you want a smoky flavor, and rotisserie chicken saves time without sacrificing taste. You can swap goat cheese for feta if you like something creamier, or leave out the cheese entirely for a lighter version. I have added sliced radishes for extra crunch and sunflower seeds when I ran out of almonds, both were excellent.
Serving Suggestions
This salad shines on its own, but I love pairing it with a slice of crusty sourdough or a warm baguette to soak up any leftover dressing. A chilled Sauvignon Blanc or a dry rosé brings out the fruity notes in the strawberries and makes the whole meal feel a little more special. It also travels well to picnics if you pack the dressing separately and toss everything on site.
Storage and Prep Ahead
You can poach and shred the chicken up to two days in advance, store it in the fridge in an airtight container. The dressing keeps for three days and actually tastes better after the flavors meld overnight. Wash and dry your greens ahead of time, but only assemble the salad right before serving to keep everything fresh and crisp.
- Keep dressing separate until the last moment to prevent soggy greens.
- Toast the almonds in a dry skillet over medium heat for three minutes, they become fragrant and golden fast.
- If strawberries are out of season, try sliced peaches or dried cranberries instead.
Save This salad has become my answer to what to make when I want something that feels nourishing and bright without a lot of fuss. I hope it finds a place in your kitchen too.
Recipe Guide
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works wonderfully and saves time. Simply shred the meat and use about 2 cups for this salad. This substitution maintains the same flavor profile while reducing preparation time significantly.
- → How far in advance can I prepare this salad?
You can cook the chicken and prepare the dressing up to one day ahead. Assemble the salad just before serving to keep the greens crisp and prevent the strawberries from becoming soggy. The finished salad is best enjoyed immediately or chilled for up to 20 minutes.
- → What are good substitutes for poppy seeds in the dressing?
Sesame seeds, sunflower seeds, or pine nuts create similar texture and nutty flavor. You can also use fresh herbs like dill or tarragon for a different twist. Adjust quantities based on the substitution to maintain proper dressing consistency.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, always verify that store-bought items like mayonnaise and Dijon mustard carry gluten-free certification, as some brands may contain hidden gluten or cross-contamination concerns.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc or dry rosé complements the strawberries and creamy dressing beautifully. These wines provide acidity that balances the richness of the yogurt-based dressing and enhances the fresh fruit flavors.
- → How can I make this salad dairy-free?
Substitute Greek yogurt with coconut cream or cashew cream, use dairy-free mayonnaise, and omit the feta cheese. The dressing will still be creamy and delicious, and all nutritional benefits remain intact with these plant-based alternatives.