Strawberry Chicken Salad (Print Version)

Tender chicken and sweet strawberries on fresh greens with tangy poppy seed dressing. A perfect summer meal.

# What You'll 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 kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the seasoned 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 emulsified. Season with salt and pepper to taste and 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 assembled salad.
06 - Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat all ingredients evenly and serve immediately.

# Expert Tips:

01 -
  • The sweet and savory contrast is genuinely addictive and makes you forget you are eating something healthy.
  • It comes together in thirty minutes flat with zero fancy techniques required.
  • The poppy seed dressing tastes like something from a nice restaurant but takes two minutes to whisk together.
02 -
  • Do not dress the salad until the very last moment or the greens will wilt into a soggy mess before anyone takes a bite.
  • Checking the chicken with a thermometer at 165 degrees saved me from serving rubbery breasts more times than I want to admit.
  • The dressing keeps in the fridge for up to a week so you can double it and have a ready made batch for later.
03 -
  • Letting the chicken rest in its own juices before slicing is the single thing that takes this from good to unforgettable.
  • A squeeze of fresh lemon juice over the strawberries right before assembling brightens every single flavor on the plate.

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