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Strawberry Poppy Seed Pecan Chicken Salad

Strawberry Poppy Seed Pecan Chicken Salad

Craving something fresh and flavorful? This Strawberry Poppy Seed Pecan Chicken Salad is bursting with juicy strawberries, crunchy pecans, and tender chicken, making it an easy weeknight dinner. Perfect for spring, this salad is not just delicious but also a feast for the eyes. Try it tonight!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken
  • 2 stalks celery chopped into 1/4 inch pieces
  • 1 green onion chopped thin
  • 5-6 large strawberries diced
  • ⅓ cup chopped pecans
  • ¼ cup mayonnaise
  • 2 tablespoons Greek yogurt plain
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon poppy seeds
  • ½ teaspoon pepper
  • salt to taste

Equipment

  • Wooden Spoon
  • Chef's Knife
  • Cutting Board
  • Mixing Bowl

Method
 

  1. Cut and chop ingredients accordingly.
  2. In a mixing bowl, add all the ingredients except the strawberries. Stir to combine and evenly coat. Add more mayonnaise or Greek yogurt to adjust to desired consistency.
  3. Fold in strawberries–or you can wait until just before serving to add the strawberries if serving at a later time.
  4. You can serve this salad immediately or chill for about 10-20 minutes before serving.

Notes

  • Store leftovers: in an airtight container for 3-5 days.
  • Wait: on adding the strawberries if you are not serving this salad until the next day. If you don’t plan on serving this until the next day or quite a bit of time after you make it, hold off on tossing the strawberries in until about 10-15 minutes before serving as the red bleeds into the salad and they really lose color.
  • Other possible add-ins: sliced almonds, sunflower seeds, chickpeas, raisins, craisins, chopped boiled eggs, grapes, and more!