Chicken Strawberry Salad with Poppyseed Dressing is a favorite summertime dinner when it is just too dang hot to cook! I love the feta cheese and toasted almonds on top of this chicken poppyseed salad. They add the perfect saltiness and crunch.
What type of greens in chicken poppyseed salad?
When I first created this recipe, I began with the classic use of baby spinach, but that wasn’t such a hit with my kids so I made the switch to spring mix a few years ago. I think the straight-on spinach was just too much for young ones. However, you can use romaine, spring mix, or baby spinach and they will all work well.
What type of chicken should I use?
For the chicken, I like to use some simple grilled chicken breasts but feel free to use whatever you have on hand. You could also grab a rotisserie chicken from the store if you really want to go easy 🙂
Can I use store bought poppyseed dressing?
You know what I’m going to say before I type it. Yes, you can but the homemade dressing tastes soooooo much better! Plus, salad dressings are so easy to make and aren’t loaded with ingredients you can’t pronounce or understand 🙂 So take an extra five minutes and make the dressing that goes with this chicken poppyseed salad.
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1 pound spring mix
1 pound strawberries, sliced
3 cooked chicken breasts, sliced
1/2 cup slivered almonds, toasted
3 oz feta cheese
You will only use about half of the poppyseed dressing so leftovers can be kept in an airtight container for up to 2 weeks in the fridge.
- Prep Time: 10 minutes
- Category: Salad
- Method: Fresh
- Cuisine: American
- Serving Size: 1/6
- Calories: 325
- Sugar: 8 g
- Sodium: 351 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 61 mg
Keywords: summer salad recipe