Strawberry Poppy Seed Chicken Salad (Print Version)
Rotisserie chicken, strawberries, greens and a creamy poppy seed dressing for a bright, easy summer salad.
# What You Need:
→ Salad
01 - 3 cups rotisserie chicken, shredded or chopped
02 - 4 cups mixed spring greens (baby spinach, arugula, etc.)
03 - 1 cup strawberries, hulled and sliced
04 - 1/2 cup cucumber, thinly sliced
05 - 1/4 cup red onion, thinly sliced
06 - 1/3 cup crumbled feta cheese
07 - 1/4 cup roasted pecans or sliced almonds
→ Poppy Seed Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons Greek yogurt
10 - 2 tablespoons honey
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon poppy seeds
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a medium bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until smooth and well combined. Set aside.
02 - In a large mixing bowl, combine the spring greens, shredded rotisserie chicken, sliced strawberries, cucumber, and red onion.
03 - Drizzle the poppy seed dressing over the salad and gently toss until all ingredients are evenly coated.
04 - Top with crumbled feta cheese and roasted pecans or sliced almonds. Serve immediately, garnished with extra strawberry slices if desired.
# Expert Tips:
01 -
- The poppy seed dressing comes together in about ninety seconds and tastes like something from a fancy deli.
- Using rotisserie chicken means zero cooking, which is a lifesaver when your kitchen is already eighty five degrees.
- Strawberries and feta together are that perfect sweet and salty balance that keeps you going back for one more bite.
02 -
- If you dress the salad and let it sit for more than fifteen minutes the greens will weep and you will end up with soup at the bottom of the bowl.
- Toasting the nuts takes about two minutes in a dry skillet but burns in about thirty seconds once they get going, so stay right there and shake the pan.
03 -
- Pull the rotisserie chicken off the bone while it is still warm because the meat shreds so much easier and absorbs dressing better when it has not been refrigerated yet.
- Make double the dressing and keep it in a jar in the fridge for up to a week because it is excellent on everything from grain bowls to roast vegetables.