Save to Pinterest The first time I made this salad was during a heatwave when my kitchen felt like an oven. I couldn't bear the thought of turning on the stove for more than absolutely necessary. Poaching the chicken in a simple salted bath was the perfect solution—gentle, quick, and keeping the meat incredibly tender. That evening, sitting on my back porch with a bowl of these jewel-toned ingredients, I realized summer eating didn't need to be complicated to feel special.
Last summer, my friend Sarah dropped by unexpectedly while I was prepping this for lunch. She watched me shred the still-warm chicken into the bowl and asked if she could stay. We ended up eating outside on the steps, her insisting she wasn't hungry until she took her first bite. Now whenever I see strawberries at the market, I think of that impromptu picnic and how good food has a way of pulling people together.
Ingredients
- Chicken breasts: Poaching keeps them moist and shreddable—honestly way better than grilling for salads
- Salt and pepper: Simple seasoning that makes all the difference in the poaching liquid
- Strawberries: Pick ones that smell fragrant—they should smell like they taste
- Cucumber: Thin slices give that refreshing water content without overwhelming
- Mixed greens: I like combining peppery arugula with mild spinach and crisp romaine
- Red onion: A little sharpness to cut through the sweet dressing
- Feta cheese: Totally optional but that salty creaminess is pretty perfect
- Almonds: Toast them right before serving—theres a huge difference in flavor
- Greek yogurt: The base that makes the dressing creamy without being heavy
- Mayonnaise: Just enough to give body and richness
- Honey: Natural sweetness that brings everything together
- Apple cider vinegar: The bright acidic note that wakes up all the flavors
- Poppy seeds: Tiny little crunches that make every bite interesting
- Dijon mustard: That subtle sharpness that cuts through the sweetness
Instructions
- Poach the chicken:
- Place chicken in a saucepan with enough water to cover and season with salt and pepper. Bring to a boil then reduce to a gentle simmer for 12 to 15 minutes until cooked through. Let it rest for a few minutes before shredding with two forks—the meat will be more tender this way.
- Whisk the dressing:
- In a small bowl, combine the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, and salt. Whisk until smooth and taste—add more honey or vinegar depending on your preference for sweetness or tang.
- Assemble the base:
- In a large salad bowl, pile in your mixed greens, shredded chicken, sliced strawberries, cucumber, and red onion. Keep the feta and almonds separate for now.
- Dress and toss:
- Drizzle about half the dressing over the salad and toss gently with your hands or salad servers. Add more as needed—you want everything lightly coated, not drowning.
- Finish with the good stuff:
- Sprinkle the crumbled feta and toasted almonds on top. Serve right away, or let it chill for 20 minutes—the flavors get even friendlier in the fridge.
Save to Pinterest This became my go-to contribution to every potluck last summer. There's something about the combination of warm chicken and cool crisp vegetables that feels so considered without requiring hours of work. People started requesting it specifically, which is the best compliment a recipe can get.
Make It Ahead
The chicken and dressing can both be made a day ahead and stored separately. I actually think the flavors develop more when the dressing has time to sit in the fridge. Just keep the nuts and feta separate until serving time so nothing gets soggy.
What To Serve With It
Crusty bread is perfect for sopping up any extra dressing at the bottom of the bowl. On cooler evenings, a light soup like tomato basil or a simple vegetable broth rounds it out nicely without feeling too heavy.
Swaps And Variations
Goat cheese works beautifully instead of feta if you want something milder. I've used rotisserie chicken in a pinch and honestly, nobody noticed the difference. When strawberries aren't in season, sliced apples or grapes bring that same sweet element.
- Add sliced radishes for extra crunch and color
- Swap sunflower seeds for almonds if nut allergies are a concern
- Omit the cheese entirely for a dairy-free version
Save to Pinterest There's something deeply satisfying about a salad that feels like a complete meal instead of just an opening act. Hope this becomes a regular in your summer rotation too.
Recipe Q&A
- → Can I use rotisserie chicken instead of poaching?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of cooked chicken and skip the cooking step entirely.
- → How far in advance can I prepare this?
You can prepare all components separately up to 4 hours ahead. Assemble and dress the salad just before serving to maintain crispness.
- → Is this suitable for dairy-free diets?
Yes, substitute the Greek yogurt with dairy-free alternatives and omit the feta cheese. Use dairy-free mayonnaise as well.
- → What can I substitute for almonds?
Toasted sunflower seeds, walnuts, pecans, or pine nuts work equally well. You can also add sliced radishes for extra crunch.
- → Does the poppy seed dressing keep well?
The dressing stores in an airtight container for up to 5 days in the refrigerator. Whisk it again before using if the ingredients separate.