Strawberry Chicken Poppy Seed Salad

Wrapped in a crisp lettuce leaf, Strawberry Chicken Poppy Seed Salad makes for a tasty and fresh lunch or light dinner.

A fast-and-easy recipe and the perfect way to use up leftover chicken.

I love chicken salads and I’m always trying new combinations of ingredients. This one was a definite winner and one I had to share with you!

Strawberry Chicken Poppy Seed Salad is quick to make, made with less than 10 ingredients and is the perfect summertime lunch. Just like in our Blueberry Chicken Salad this recipe combines chicken, fruit, herbs, nuts, and creamy mayo. In this recipe, I love the combination of fresh strawberries, chopped chicken, fresh basil, crunchy celery and onions, toasted almonds, poppy seeds that are all tossed in a zingy lemon-mayo dressing. If you have cooked chicken on hand or you pick up a rotisserie chicken, this salad can be whipped up in less than 10 minutes of your time. You know us, we’re all about keeping it simple.

Make it your own.

Like many of our recipes on the blog, Strawberry Chicken Poppy Seed Salad is an easy recipe to customize to what you have on hand, your flavor preference and/or what’s in season. Feel free to sub any fruit of your choice, whatever nuts or seeds you have on hand, your favorite herbs, and any veggies that would make a tasty addition. Just like spending less time in the kitchen, we also encourage you to use what you have on hand so that you can save a trip to the grocery store and as a result save money and reduce food waste.

And if you’re wondering how to make the perfect chicken breast…we’ve got you covered! Jess shows you how with a step-by-step photo tutorial in this post.

Serve it up wrapped in a crisp lettuce leaf, or whatever floats your boat.

I like to tuck the Strawberry Chicken Poppy Seed Salad in a lettuce leaf for a light and delicious lunch. But really, the options are endless. If you’re on a Whole30, serve the salad in a lettuce leaf, on bed or greens, scooped into an avocado or topped on cucumber slices. If you’re not on a Whole30, feel free to scoop it up with your favorite crackers. Jess and I both really love the gluten-free crackers from Milton’s Craft Bakers. With six delightful flavors to choose from, they’re perfect for snacking, sharing, dipping and topping. Made with high quality ingredients that are Certified Gluten-Free and Non-GMO Project Verified, these are crackers we feel good about sharing with our family and friends.

However you decide to enjoy this Strawberry Chicken Poppy Seed Salad, I know you’ll love it.

I can’t wait for you to try this Strawberry Chicken Poppy Seed Salad!

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Let’s Get Cookin’

Strawberry Chicken Poppy Seed Salad

Wrapped in a crisp lettuce leaf, Strawberry Chicken Poppy Seed Salad makes for an easy Whole30-friendly lunch that’s tasty and fresh.

Author: The Real Food Dietitians
Prep Time: 10 mins
Total Time: 10 mins
Yield: 4 servings 1x
Category: Lunch | Whole30

Ingredients

2 cups cooked chicken, cubed (rotisserie chicken also works great)
1/2 cup diced strawberries
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup sliced almonds, toasted
1–2 Tbsp. chopped fresh basil
1/4–1/3 cup mayonnaise (we recommend Primal Kitchen Mayo)
2 Tbsp. lemon juice
1 tsp. poppy seeds
Salt & pepper to taste
Leaf lettuce or butter lettuce
Chopped green onion

Instructions

In a medium bowl, combine the chicken, strawberries, onion, celery, toasted almonds and fresh basil.
To toast almonds: place almonds in a small pan over medium heat. Toast until slightly browned tossing occasionally. This only takes a few minutes so watch closely.
In a small bowl, combine the mayonnaise, lemon juice, and poppy seeds. Gently stir into the chicken mixture. Salt and pepper to taste.
Serving option: scoop into a lettuce leaf or scoop onto a bed of greens and top with green onions and a few toasted almonds.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!