This Strawberry Poppy Seed Chicken Salad is fresh, flavorful, and perfect for spring and summer. Juicy strawberries, tender chicken, crunchy toppings, and a bright poppy seed dressing make an ideal meal-sized salad.

If you want a salad that balances sweet, savory and crunchy, this Strawberry Poppy Seed Chicken Salad is a go-to. A homemade poppy seed dressing brings acidity and sweetness that pairs perfectly with ripe strawberries, tender cooked chicken, creamy avocado and salty feta. It’s quick to assemble, customizable to your pantry, and works well for lunches or light dinners.
Why You’ll Love This
- Fresh and flavorful – ripe strawberries, savory chicken, creamy avocado and tangy feta combine for a balanced bite.
- Fast and simple – comes together in about 15 minutes, ideal for busy days.
- Customizable – swap proteins, cheeses or nuts to suit your preference or dietary needs.
- Great for meal prep – stores well undressed in airtight containers for easy lunches.

Ingredients You’ll Need
- Strawberries – sweet, ripe and sliced.
- Leafy greens – a mix of baby spinach and arugula or your favorite lettuces.
- Chicken – cooked and diced or shredded; rotisserie chicken works well.
- Red onion – thinly sliced for a bite; soak briefly in cold water if you prefer a milder flavor.
- Avocado – diced for creaminess and healthy fats.
- Almonds – slivered and toasted for crunch and a nutty note.
- Feta cheese – crumbled for salty, tangy contrast.
- Poppy seed dressing – a light dressing of olive oil, red wine and apple cider vinegars, honey, Dijon mustard, poppy seeds, salt and pepper.

How to Make Strawberry Poppy Seed Chicken Salad
- Toast the almonds. In a small skillet over medium heat, cook the slivered almonds for 3–5 minutes, stirring often, until lightly golden and fragrant. Remove from heat and cool.
- Make the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt and pepper. Whisk or shake until emulsified. Let the flavors meld briefly.
- Assemble the salad. In a large bowl, place the spinach and arugula, then top with cooked chicken, sliced strawberries, diced avocado, thin red onion, toasted almonds and crumbled feta.
- Dress and serve. Drizzle the poppy seed dressing over the salad just before serving and toss gently. Serve immediately for the best texture.

Tips for the Best Salad
- Choose ripe strawberries – sweetness makes a big difference.
- Don’t skip toasting the almonds – it elevates the flavor and crunch.
- Let the dressing rest – a few minutes helps the ingredients harmonize.
- Slice onions thin so they don’t overpower the salad.
- Add avocado last to avoid mashing while tossing.
- Serve right after dressing to keep greens crisp.
- Season the chicken well if cooking fresh; salt, pepper and garlic powder are simple and effective.

Variations
- Swap the protein – use grilled shrimp, salmon, leftover turkey, or chickpeas for plant-based protein.
- Try different cheeses – goat cheese, blue cheese, mozzarella pearls or shaved Parmesan are all good options.
- Make it heartier – add cooked quinoa, farro, brown rice or orzo for more substance.
- Mix the fruit – blueberries, raspberries, mandarin segments or sliced pears add variety.
- Change the nuts – pecans, walnuts, cashews or sunflower seeds provide different textures and flavors.
- Add extra creaminess – more avocado, a spoonful of goat cheese, or a little Greek yogurt in the dressing will increase richness.

Prepping and Storage
- To prep: Chop and store ingredients separately in the fridge—slice strawberries and onions, cook and cube the chicken, toast almonds, and prepare the dressing ahead of time.
- To store: Keep the salad undressed in an airtight container for up to 3 days. Store dressing separately and add avocado just before serving to prevent browning.
Nutrition (per serving)
Serving: 1 (1/4 of recipe) | Calories: 512 kcal | Carbohydrates: 20.7 g | Protein: 37 g | Fat: 32.1 g | Fiber: 6.1 g | Sugar: 12.7 g
Nutrition information is an approximation and should be used as a guide.
Hope you enjoy this Strawberry Poppy Seed Chicken Salad! If you try it, consider leaving a rating and tagging photos with your favorite salad variations.
Strawberry Poppy Seed Chicken Salad

Ingredients
- 1/3 cup slivered almonds, toasted
- 4 cups fresh baby spinach
- 2 cups fresh arugula
- 2 cooked chicken breasts, cut into cubes
- 16 oz strawberries, hulled and sliced
- 1 avocado, peeled and diced
- 1/2 small red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- Poppy seed salad dressing
Instructions
- Toast the almonds. In a small skillet over medium heat, toast slivered almonds for 3–5 minutes until lightly golden and fragrant. Remove from heat and cool.
- Make the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt and pepper. Whisk or shake until emulsified.
- Assemble the salad. In a large bowl, add spinach and arugula. Top with cooked chicken, sliced strawberries, diced avocado, red onion, toasted almonds and crumbled feta.
- Dress and serve. Drizzle dressing over the salad just before serving and toss gently. Serve immediately.
Nutrition
Serving: 1 (1/4 of recipe) | Calories: 512 kcal | Carbohydrates: 20.7 g | Protein: 37 g | Fat: 32.1 g | Fiber: 6.1 g | Sugar: 12.7 g
Nutrition information is approximate.