Strawberry Chicken Salad (Printer-friendly)

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

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. 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 chicken breasts in the pan and cook for 6 to 7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, and poppy seeds until fully emulsified. Season with salt and pepper to taste.
04 - In a large salad bowl, combine the mixed greens, sliced strawberries, thinly sliced red onion, crumbled feta cheese, and candied or toasted pecans.
05 - Lay the sliced chicken breasts over the top of the assembled salad greens.
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 combination of juicy strawberries and tangy balsamic poppy seed dressing tastes like something you would order at a bistro but comes together in your own kitchen.
  • It is fast enough for a weekday lunch yet pretty enough to serve guests at a weekend gathering without breaking a sweat.
  • Everything is gluten free by default so you rarely have to make substitutions for friends with dietary needs.
02 -
  • Do not dress the salad more than a few minutes before eating or the greens will turn soggy and the strawberries will bleed into the leaves.
  • Letting the chicken rest after cooking is not optional because slicing too early releases all the moisture and leaves you with dry rubbery pieces.
  • The dressing can be made up to three days ahead and stored in a jar in the fridge, just shake it well before using.
03 -
  • Use a meat thermometer and pull the chicken at 165 degrees Fahrenheit because visual guessing is how you end up with overcooked dry breasts or undercooked centers.
  • Making the dressing in a mason jar with a tight lid means you can shake it instead of whisking and store it in the same container without dirtying an extra bowl.

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