Save Last summer my sister hosted a backyard potluck and showed up with this enormous bowl of the most gorgeous salad I'd ever seen. The strawberries were local and impossibly sweet, that perfect shade of red that only happens when you buy them from a farm stand down the road. Everyone hovered around it like mosquitoes at dusk, and I think I went back for thirds before the main dishes even hit the table.
I started making it on Tuesdays when my workweek feels endless and I need something that feels like sunshine on a plate. My neighbor texted me at 11pm once demanding the recipe because she couldnt stop thinking about the leftovers shed tried at my barbecue.
Ingredients
- Chicken breasts: Poaching keeps them incredibly tender, and I love that I can shred them while scrolling through my phone
- Strawberries: Peak season strawberries make all the difference here, but even decent supermarket ones work beautifully
- English cucumber: I leave the skin on for color and crunch, plus it saves me from peeling anything
- Mixed greens: Spinach and arugula add that slight peppery bite that cuts through the sweet dressing
- Red onion: Paper-thin slices are key here, nobody wants an aggressive onion chunk ruining the vibe
- Feta cheese: Totally optional but that salty creaminess against the sweet strawberries is magic
- Toasted almonds: Buy them already toasted and thank yourself later for the saved effort
- Greek yogurt: Makes the dressing feel indulgent while keeping it reasonably light
- Honey and vinegar: This sweet-tangy situation is what ties everything together
- Poppy seeds: Mostly for looks but also that tiny crunch in every few bites
Instructions
- Poach the chicken:
- Toss the chicken in a pot with enough water to cover and season the water like youre making soup, not like youre scared of it
- Shred while warm:
- Those two forks will feel clunky at first but youll get into a rhythm, and warm chicken absorbs dressing better anyway
- Whisk the dressing:
- Just dump everything in a bowl and whisk until it looks like something youd actually want to eat
- Build your salad:
- Start with greens as your base, then layer on the chicken and sliced stuff like youre creating edible art
- Dress it up:
- Drizzle about half the dressing first, toss gently, and add more if it looks too dry
- Finish with flourish:
- The feta and almonds go last so they dont get lost in the shuffle
Save My three-year-old niece picked out every single almond and ate them first, then declared this the best salad of her entire life. Kids are weirdly honest about food.
Make It Your Own
Sometimes I swap in grilled chicken when the weather is nice enough to fire up the grill, and that smoky flavor is honestly next-level. My friend uses rotisserie chicken on weeknights and says its a total game-changer for time.
The Perfect Balance
What I love about this salad is how it hits every single flavor note without trying too hard. Sweet strawberries, tangy dressing, salty feta, fresh greens. Its like the universe designed a perfect bite and then repeated it forty times in a bowl.
Serving Strategy
This serves four generously, or three hungry people with seconds. I like pairing it with some crusty bread or even roasted potatoes when I want something more substantial.
- Dress individual portions instead of the whole bowl for ultimate freshness
- Leftovers keep for one day if you havent dressed everything yet
- The dressing actually tastes better after sitting overnight
Save I make this whenever I need to feel like my life has some color in it. Simple, happy food that somehow makes everything else feel manageable too.
Recipe FAQs
- → Can I use store-bought rotisserie chicken instead of poaching?
Yes, absolutely. Rotisserie chicken is a convenient shortcut that saves time. Simply shred about 2 cups of chicken meat from a store-bought rotisserie chicken to replace the poached chicken breasts. This reduces your prep time significantly.
- → How far in advance can I prepare this salad?
You can prepare the components separately ahead of time. Cook and shred the chicken up to 2 days in advance, make the dressing up to 3 days ahead, and chop vegetables a few hours before serving. Assemble the salad just before eating to keep greens crisp and prevent wilting.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free. All ingredients—chicken, vegetables, greens, nuts, and the poppy seed dressing—are gluten-free. However, verify that your mayonnaise and any other packaged ingredients are certified gluten-free if you have celiac disease or severe sensitivity.
- → What can I substitute for feta cheese?
You can use goat cheese, crumbled blue cheese, or shredded mozzarella as alternatives. For a dairy-free version, omit cheese entirely or try nutritional yeast for a savory note. Each option will give the salad a different flavor profile.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or dry rosé complements this salad beautifully. The acidity and fresh character of these wines balance the sweetness of the strawberries and the creaminess of the dressing, making for a refreshing pairing.
- → Can I make this salad dairy-free?
Yes. Replace the Greek yogurt with coconut yogurt or cashew cream, use dairy-free mayonnaise, and omit the feta cheese. The poppy seed dressing will still be flavorful and creamy, accommodating a dairy-free diet while maintaining the salad's character.