Description
A refreshing and crunchy Strawberry Pecan Poppy Seed Chicken Salad that combines shredded chicken, fresh strawberries, crunchy pecans, and a creamy poppy seed dressing. Perfect as a light main course or a satisfying lunch option, this salad balances sweet, tangy, and savory flavors with a delightful texture.
Ingredients
Chicken Salad Base
- 2 cups shredded chicken
- 2 celery stalks, chopped into 1/4 inch pieces
- 1 green onion, thinly chopped
- ⅓ cup chopped pecans
- 5-6 large strawberries, diced
Dressing
- ¼ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon poppy seeds
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Prepare Ingredients: Cut and chop all ingredients accordingly: shred the chicken if not pre-shredded, chop celery into 1/4 inch pieces, thinly slice the green onion, dice the strawberries, and chop the pecans.
- Mix Dressing and Base: In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, poppy seeds, pepper, and salt to create the dressing. Add the shredded chicken, celery, green onion, and pecans to the bowl and stir everything together until the ingredients are well-coated. Adjust the consistency by adding more mayo or yogurt if desired.
- Add Strawberries: Gently fold in the diced strawberries. For best freshness, you can add the strawberries just before serving if preparing the salad ahead of time.
- Chill and Serve: Serve the salad immediately for a fresh taste, or chill it in the refrigerator for 10-20 minutes to let the flavors meld and to serve cold.
Notes
- To keep strawberries from getting mushy, add them just before serving if you plan to refrigerate the salad.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- This salad pairs well with fresh bread, crackers, or over a bed of greens.
- For a lighter option, increase the Greek yogurt and reduce the mayonnaise.
- The salad can be stored covered in the refrigerator for up to 2 days.
