Save My neighbor showed up at my door one June afternoon with a bowl of this salad, still cold from her fridge. She'd made too much for her book club and thought I might want some. One bite and I was hooked on the way the strawberries played against the tangy dressing, the crunch of almonds cutting through soft greens. I asked for the recipe right there on the porch. Now it's my go-to whenever the farmers market has those tiny, impossibly sweet strawberries that smell like summer itself.
I brought this to a potluck once, worried it might seem too simple next to all the casseroles and grilled things. It was gone in minutes. People kept asking if I'd used a special dressing from a fancy store. I loved telling them it was just yogurt, honey, and a handful of pantry staples whisked together in a bowl.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them juicy and mild, a blank canvas for the dressing.
- Strawberries: Choose firm, fragrant berries and slice them thin so every bite gets a little sweetness.
- Cucumber: The crunch is essential, and the cool flavor balances the richness of the dressing.
- Mixed salad greens: A mix of textures, spinach for softness, arugula for pepper, romaine for snap.
- Red onion: Slice it paper thin to add bite without overwhelming the delicate fruit.
- Feta cheese: Salty, crumbly, optional but wonderful if you love a little tang.
- Toasted sliced almonds: Toast them yourself for a few minutes in a dry pan, the smell will tell you when they're ready.
- Greek yogurt: Thick and tangy, it makes the dressing creamy without feeling like mayonnaise took over.
- Mayonnaise: Just enough to add body and a hint of richness.
- Honey: Sweetness that ties the strawberries and vinegar together.
- Apple cider vinegar: Bright acidity that wakes up every other flavor.
- Poppy seeds: Tiny, nutty, and they look like little flecks of joy in the dressing.
- Dijon mustard: A small spoonful gives the dressing a subtle sharpness.
Instructions
- Poach the chicken:
- Put the chicken breasts in a saucepan, cover them with cold water, and add salt and pepper. Bring it to a gentle boil, then turn the heat down and let them simmer until cooked through, about 12 to 15 minutes. Pull them out, let them cool just enough to handle, then shred with two forks.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and a few grinds of black pepper. Taste it and adjust the honey or vinegar to your liking.
- Assemble the salad:
- Toss the greens, shredded chicken, strawberries, cucumber, and red onion in a large bowl. Drizzle the dressing over everything and toss gently so the greens don't bruise.
- Finish and serve:
- Scatter the feta and toasted almonds on top. Serve it right away, or let it chill in the fridge for 20 minutes if you want it cold.
Save My daughter once announced she didn't like salad, then ate two bowls of this without realizing what she was saying. Now she asks for it by name, and I smile every time because I know she's getting protein, greens, and fruit without a single complaint.
Make It Your Own
I've swapped in grilled chicken when I'm feeling lazy, and rotisserie chicken from the store works beautifully too. Sometimes I add sliced radishes for extra crunch, or sunflower seeds if someone can't eat almonds. If you want it dairy free, just leave out the feta and use vegan mayo, the salad still sings.
Serving Suggestions
This salad feels light enough for lunch on a hot day, but hearty enough to be dinner if you serve it with crusty bread or a handful of crackers. I've packed it in jars for picnics, keeping the dressing separate until the last minute. A cold glass of Sauvignon Blanc or a dry rosé makes it feel like a little celebration, even on a Tuesday.
Storage and Leftovers
If you think you'll have leftovers, keep the dressing on the side and only dress what you'll eat right away. The greens will wilt and the strawberries will get mushy if they sit in dressing too long. The chicken and vegetables keep well in separate containers in the fridge for up to two days.
- Store the dressing in a small jar and shake it before using, it may separate a little but that's normal.
- Add fresh greens and berries when you're ready to eat again, it'll taste just as bright.
- Toast extra almonds and keep them in a sealed container, they're perfect for sprinkling on other salads too.
Save This salad reminds me that summer food doesn't have to be complicated to feel special. Just good ingredients, a little care, and the willingness to let strawberries belong in a main dish.
Cooking Questions
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred the meat and skip the poaching step, reducing total preparation time to about 15 minutes.
- → How far in advance can I prepare this salad?
Prepare components separately up to 4 hours ahead. Cook and shred the chicken, slice vegetables, and make the dressing. Assemble just before serving to keep greens crisp and prevent wilting.
- → What can I substitute for poppy seeds in the dressing?
Sesame seeds, chia seeds, or sunflower seeds work well. For a completely different flavor, try using dill or fresh tarragon for an herbaceous twist.
- → Is this suitable for a gluten-free diet?
Yes, this salad is naturally gluten-free. Simply verify that your mayonnaise and any other store-bought ingredients don't contain hidden gluten by checking labels.
- → How do I prevent the salad from becoming soggy?
Dry your greens thoroughly after washing and dress the salad right before serving. Keep the dressing separate until you're ready to toss and eat.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or dry rosé complements the fresh strawberries and creamy dressing beautifully. The acidity cuts through the richness while enhancing fruit flavors.