Strawberry Chicken Salad (Printable)
Tender chicken, sweet strawberries, and fresh greens tossed in a tangy poppy seed dressing for a perfect summer meal.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad
05 - 6 cups mixed salad greens (spinach, arugula, or spring mix)
06 - 1 cup fresh strawberries, hulled and sliced
07 - 1/4 red onion, thinly sliced
08 - 1/3 cup crumbled feta cheese
09 - 1/2 cup candied or toasted pecans
→ Poppy Seed Dressing
10 - 3 tablespoons olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon poppy seeds
15 - Salt and pepper to taste
# Directions:
01 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the chicken breasts in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and poppy seeds until well combined. Season with salt and pepper to taste. Set aside.
04 - In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, crumbled feta cheese, and pecans. Toss gently to distribute the ingredients evenly.
05 - Arrange the sliced chicken over the top of the salad.
06 - Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat all the ingredients and serve immediately.
# Expert Suggestions:
01 -
- The poppy seed dressing lands somewhere between tangy and sweet, and it pulls every ingredient together without overpowering anything.
- It comes together in half an hour with no oven required, which makes it a lifesaver on hot days when cooking feels like a chore.
02 -
- Slicing the chicken while it is still hot will cause all the juices to run out onto the board and leave the meat dry, so patience here really pays off.
- Tossing the salad with dressing too early will wilt the greens into a sad puddle, so always wait until the last possible moment.
03 -
- Pound the chicken to an even thickness before cooking so the thin end does not dry out while the thick end finishes cooking through.
- Making the dressing a few hours ahead and letting it sit in the fridge deepens the flavor and gives the poppy seeds time to hydrate slightly.