Crunchy Strawberry & Poppy Seed Chicken Salad

Introduction

Imagine walking into your kitchen on a sunny morning with fresh strawberries in hand, the bright red hue catching the light and promising flavour. As you shred tender chicken and toss in crisp celery, crunchy pecans and delicate poppy seeds, the aroma shifts—creamy mayo and yogurt mingle with a hint of lemon. You serve the salad chilled, the strawberries still vibrant, the pecans still crackling with texture, the chicken juicy and mild. Each bite has a little surprise: the sweet burst of strawberry, the satisfying crunch of pecan, the subtle nuttiness of poppy seed, all wrapped in that creamy dressing. It feels like a picnic on a plate—a fresh and elegant twist on the classic chicken salad.

This version is special because it combines energy and ease. Whether you’re making it for lunchboxes, a light dinner, or a gathering of friends, it adapts beautifully. It’s vibrantly colourful, taste-packed, and has a handmade charm without requiring hours in the kitchen. Think of it as comfort food elevated—chicken salad familiar, but reinvented with strawberries and poppy seeds for a flavour you’ll crave again.

When you dig into this salad, you’ll appreciate how the textures and flavours play together: tender chicken, crunchy celery and nuts, soft sweet berries, and a creamy dressing with just the right tang of lemon. It’s fresh, satisfying, and effortless—a combination that makes cooking feel joyful.

Why You’ll Love This Recipe

• Bright, fresh flavours — sweet strawberries and a hint of lemon lift the dish.
• Lovely texture contrast — crunchy pecans and celery meet tender chicken and berries.
• Quick and approachable — you can make it in about 10 minutes with cooked chicken.
• Versatile — serves well as a sandwich, on greens, or with crackers.
• Family-friendly with a twist — familiar enough for everyone, but special enough to impress.
• Make-ahead friendly — great for prepping lunches or a light chilled dinner.

Ingredients

Serves about 4–6 people (or more as part of a spread).

• 2 cups shredded cooked chicken (rotisserie or poached)
• 2 celery stalks, chopped into ≈¼-inch pieces
• 1 green onion (scallion), thinly sliced
• ⅓ cup chopped pecans (or your preferred nut)
• 1 tablespoon poppy seeds
• ¼ cup mayonnaise
• 2 tablespoons plain Greek yogurt (or extra mayo if you prefer)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 5–6 large strawberries, diced (or about 1 cup chopped)

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped celery, sliced green onion and chopped pecans.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and the poppy seeds. Season with salt and pepper to taste.
3. Pour the dressing over the chicken-vegetable-nut mixture and stir until everything is evenly coated.
4. Gently fold in the diced strawberries. If you’re not serving immediately (or preparing ahead), you can wait to add the strawberries until just before serving so their colour remains vibrant.
5. Chill the salad for about 10–20 minutes to allow flavours to meld. If serving later in the day, keep refrigerated until ready.
6. Serve as desired: on a bed of lettuce, in sandwiches or wraps, or with crackers on the side.

You Must Know (Helpful Tips)

• Use pre-cooked chicken (a rotisserie bird is perfect) to save time and make the salad come together quickly.
• Chop celery and green onion uniformly so every bite has balanced texture.
• Don’t add strawberries too far in advance if you care about colour—red pigment may bleed into the salad and affect appearance a day later.
• Toast the pecans lightly (3-4 minutes at 350 °F) for extra crunch and aroma if you like.
• Adjust the dressing consistency to your liking—if it seems thick, stir in 1 tablespoon extra yogurt or mayonnaise.

Storage Tips

• Store in an airtight container in the fridge for up to 3-4 days.
• If the salad seems dry after storage, stir in a little more mayonnaise or yogurt before serving.
• Store the strawberries separately if you plan to make the salad ahead by more than a few hours—add them just before serving for best texture and colour.

Ingredient Substitutions

• Nuts: Swap pecans with almonds, walnuts or sunflower seeds if allergies or preferences.
• Yogurt or mayo: If you prefer, replace Greek yogurt with sour cream or additional mayonnaise.
• Mustard: Use whole-grain mustard for extra texture, or skip if you prefer milder flavour.
• Fruit: If strawberries aren’t in season, dried cranberries, fresh raspberries or diced apples can work (though texture and flavour will shift).
• Chicken: Use cooked turkey or even cooked salmon if you want a different protein base.

Serving Suggestions

• Serve the salad on whole-grain bread, lightly toasted, for a satisfying sandwich.
• Place it atop fresh butter lettuce leaves or spinach for a lighter, gluten-free option.
• Offer alongside crisp crudité and crackers, or scoop into avocado halves for an elegant presentation.
• Pair with a chilled white wine or sparkling water with a splash of berry shrub for a bright, summer-ready meal.

Pro Tips

• For meal-prep, portion into individual containers with a lemon wedge and separate the fruit until right before eating for maximum freshness.
• For extra flavour, add finely chopped fresh basil or mint before serving—it pairs beautifully with strawberries.
• To elevate presentation, serve in a hollowed-out half pineapple or melon half for outdoor gatherings.
• If you like a bit of sweet-salty contrast, toss in a sprinkle of feta cheese or crumbled goat cheese just before serving.

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?
A1: Yes — you can assemble most of the salad (chicken, celery, nuts and dressing) and refrigerate up to 8–12 hours ahead. Add the strawberries just before serving if you want optimal colour and texture.

Q2: Will the strawberries dilute the dressing?
A2: They might release a little juice over time. To avoid thinning the dressing too much, add the strawberries just before serving or use later-day strawberries that are firm rather than overly ripe.

Q3: Can I serve this on gluten-free bread or wraps?
A3: Absolutely — the salad itself is naturally gluten-free (check your mayonnaise or mustard if very strict). Use your preferred gluten-free bread or wraps.

Q4: How many servings does this recipe make?
A4: This recipe comfortably serves about 4-6 portions as a main dish. If you serve it as part of a sandwich spread or side salad, you could stretch it further to 6–8.

Q5: Can I skip the nuts?
A5: Yes, simply omit the pecans and you’ll still have good texture from celery. If you’d like a nut-free crunch substitute, try toasted sunflower seeds or pumpkin seeds.

Q6: Is this salad suitable for a lunch box or picnic?
A6: Yes! It’s excellent for make-ahead lunches. Just keep the greens or wraps separate until ready to serve so everything stays crisp.

Closing Sentence

Here’s to a salad that’s fresh, crunchy, and full of sunshine—may every forkful of this Crunchy Strawberry & Poppy Seed Chicken Salad bring a moment of flavour and delight to your table.