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Strawberry Poppy Seed Chicken Salad

DeShawn Mitchell
A refreshing and tasty salad featuring juicy strawberries, tender chicken, and a sweet poppy seed dressing, perfect for summer picnics or a quick lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Fresh Strawberries

  • 2 cups fresh strawberries hulled and sliced

Savory Chicken

  • 2 cups cooked chicken diced or shredded, boneless, skinless

Poppy Seed Dressing

  • 0.5 cup poppy seed dressing store-bought or homemade
  • 1 stalk celery finely diced
  • 0.25 cup red onion minced

Instructions
 

Cooking the Chicken

  • Cook the chicken by poaching, baking, or grilling until it reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes, then shred or dice into bite-sized pieces.

Preparing the Ingredients

  • Wash, hull, and slice the strawberries. Finely dice the celery and mince the red onion. Combine all ingredients in a large bowl, being careful not to overmix.

Making the Dressing

  • Prepare the poppy seed dressing by whisking together mayonnaise, vinegar, sugar (or honey), mustard, poppy seeds, and a pinch of salt and pepper. Adjust seasonings to taste.

Assembling the Salad

  • Drizzle the poppy seed dressing over the salad just before serving and gently toss to combine.

Notes

  • 1- Use cold ingredients for a refreshing salad.
  • 2- Taste the dressing and adjust sweetness or tanginess as needed.
  • 3- Serve chilled with crackers or bread for a heartier meal.
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