Save Last June, my neighbor Sarah brought over a bowl of this salad after I mentioned I was too exhausted to cook dinner. The combination of sweet strawberries and creamy dressing hit me differently than any salad I had tried before, and I found myself standing at the counter eating the leftovers straight from the container at midnight.
I served this at my sister's baby shower last spring, watching my usually health-skeptical brother-in-law go back for thirds. The way the toasted almonds catch the light and the strawberries stain the dressing pink makes this salad feel like something special, even though it is simple enough to throw together on a Tuesday.
Ingredients
- Chicken breasts: Poaching keeps the meat incredibly tender and juicy, plus you can use that flavorful broth for another meal later in the week
- Fresh strawberries: Look for berries that are deep red and fragrant since they are the star of the show and provide natural sweetness
- English cucumber: Fewer seeds and thinner skin means no peeling required, giving you refreshing crunch without extra prep work
- Mixed salad greens: A combination of spinach for substance and arugula for peppery bite creates layers of flavor
- Greek yogurt: The tanginess cuts through the honey's sweetness while adding protein and creaminess without the heaviness of sour cream
- Toasted almonds: Toasting them yourself in a dry pan for just a few minutes makes a huge difference in bringing out their nutty flavor
Instructions
- Poach the chicken:
- Place chicken breasts in cold salted water, bring to a gentle bubble, then turn down the heat and let them simmer uncovered until they are cooked through but still moist.
- Shred while warm:
- Let the chicken rest for just a few minutes so it is cool enough to handle, then use two forks to pull it apart into bite-sized pieces that will soak up the dressing.
- Whisk the dressing:
- Combine the Greek yogurt, mayonnaise, honey, vinegar, mustard, poppy seeds, and seasonings in a small bowl until smooth and creamy.
- Assemble the base:
- Pile your greens into a large serving bowl and arrange the shredded chicken, strawberries, cucumber, and onion on top so you can see all the beautiful colors.
- Dress and finish:
- Drizzle about half the dressing over the salad and toss gently, adding more as needed, then scatter the feta and toasted almonds on top right before serving.
Save My mom now requests this every time she visits, saying it reminds her of the salads she used to order at that little cafe downtown before they closed. Something about the sweet and savory combination makes people feel taken care of, like you put more effort into the meal than you actually did.
Making It Ahead
The dressing keeps well in the refrigerator for up to five days, actually developing a slightly deeper flavor as the ingredients meld together. Store the salad components separately in airtight containers, with the washed and dried greens kept away from the vegetables to prevent premature wilting.
Protein Variations
Leftover rotisserie chicken works beautifully here and saves you the step of poaching, especially on days when time is tight. Grilled chicken adds a smoky note that complements the strawberries, while chickpeas can stand in for a vegetarian version that still feels substantial.
Seasonal Swaps
When berries are out of season or looking tired at the grocery store, try swapping in sliced apples or pears during fall months. Fresh peaches work wonderfully in summer, and dried cranberries or cherries can provide sweetness during winter when fresh fruit is lackluster.
- Add sliced avocado for creaminess if you skip the feta cheese
- Try pecans or walnuts instead of almonds for a different nutty flavor
- Spinach-only greens make for a more delicate, less peppery salad base
Save This salad has become my go-to for nights when I want something that feels light and fresh but still satisfying enough to call dinner.
Cooking Q&A
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the dressing in an airtight container for up to 3 days. Keep shredded chicken and vegetables separately to prevent sogginess.
- → What are good substitutes for the poppy seed dressing?
Try a balsamic vinaigrette, honey-mustard dressing, or a light lemon vinaigrette. For a dairy-free version, replace Greek yogurt with coconut cream or avocado-based dressing.
- → How should I store leftover salad?
Store the dressing separately from the assembled salad to maintain crispness. Keep dressed salad in an airtight container in the refrigerator for up to 1 day. Undressed components keep for 2-3 days separately.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken saves time and adds more flavor. Simply shred the meat and use about 2 cups. This reduces total preparation time significantly.
- → What wines pair well with this salad?
Sauvignon Blanc and dry rosé complement the fresh strawberries and poppy seed dressing beautifully. A crisp Pinot Grigio or light Chardonnay also works wonderfully.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Always verify that mayonnaise and other condiments are labeled gluten-free if you have celiac disease or sensitivity.