A refreshing combination of shredded chicken, strawberries, cucumbers, and greens tossed in creamy poppy seed dressing.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 14 ounces)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Salad
04 - 1 cup strawberries, hulled and sliced
05 - 1 medium cucumber, thinly sliced
06 - 4 cups mixed salad greens (spinach, arugula, or romaine)
07 - 1 small red onion, thinly sliced
08 - 1/3 cup crumbled feta cheese, optional
09 - 1/4 cup toasted sliced almonds
→ Poppy Seed Dressing
10 - 1/4 cup plain Greek yogurt
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons honey
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon poppy seeds
15 - 1/2 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste
# Steps:
01 - Place chicken breasts in a saucepan and cover completely with water. Add salt and pepper, bring to a boil, then reduce heat and simmer for 12 to 15 minutes until fully cooked through. Remove chicken and allow to cool slightly, then shred using two forks.
02 - In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and black pepper until smooth and well combined.
03 - In a large salad bowl, combine mixed salad greens, shredded chicken, sliced strawberries, cucumber slices, and red onion.
04 - Drizzle the poppy seed dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Top the salad with crumbled feta cheese if using, and scatter toasted almonds over the surface. Serve immediately or refrigerate for 20 minutes for a chilled presentation.
