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Strawberry Poppyseed Chicken Salad Recipe

Delicious Strawberry Poppyseed Chicken Salad Recipe You’ll Love

This Strawberry Poppyseed Chicken Salad is a vibrant, gluten-free salad combining chicken, strawberries, and nuts, ideal for a light meal.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300

Ingredients
  

For the Salad
  • 2 cups cooked chicken breast diced, rotisserie chicken is a quick option.
  • 4 cups mixed salad greens blend of spinach and romaine.
  • 1 cup strawberries sliced, ripe and juicy.
  • 0.5 cup blueberries optional.
  • 0.5 cup pecans or walnuts chopped, can substitute with almonds or sunflower seeds.
  • 0.25 cup red onion thinly sliced.
  • 0.33 cup feta cheese optional, can substitute with goat cheese or nutritional yeast.
For the Dressing
  • 0.5 cup mayonnaise or Greek yogurt for a lighter option.
  • 0.25 cup plain Greek yogurt or sour cream.
  • 2 tablespoons honey can use maple syrup for vegan option.
  • 2 tablespoons apple cider vinegar or regular vinegar.
  • 1 tablespoon poppy seeds optional.
  • to taste salt
  • to taste pepper

Equipment

  • Mixing bowl
  • Salad Bowl
  • Whisk
  • tongs

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, and salt and pepper until smooth. Set aside.
  2. In a large salad bowl, combine mixed salad greens and diced chicken breast. Add sliced strawberries, blueberries, pecans or walnuts, and red onion. Toss gently.
  3. Crumble feta cheese over the salad if desired.
  4. Pour the dressing over the salad and toss until well coated.
  5. Serve immediately for maximum freshness.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping the dressing separate until serving.

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