Tender shredded chicken, fresh strawberries, and crisp cucumbers tossed in a creamy poppy seed dressing.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 14 oz)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Salad
04 - 1 cup strawberries, hulled and sliced
05 - 1 medium cucumber, thinly sliced
06 - 4 cups mixed salad greens (spinach, arugula, or romaine)
07 - 1 small red onion, thinly sliced
08 - 1/3 cup crumbled feta cheese, optional
09 - 1/4 cup toasted sliced almonds
→ Poppy Seed Dressing
10 - 1/4 cup plain Greek yogurt
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons honey
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon poppy seeds
15 - 1/2 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste
# Directions:
01 - Place chicken breasts in a saucepan and cover with water. Add salt and pepper. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until fully cooked. Remove chicken and let cool slightly, then shred using two forks.
02 - In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until well combined.
03 - In a large salad bowl, combine salad greens, shredded chicken, strawberries, cucumber, and red onion.
04 - Drizzle poppy seed dressing over salad ingredients and toss gently to coat evenly.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for 20 minutes for a colder presentation.
