Strawberry Poppyseed Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl (about 10-12 cup capacity).

Prepare chicken

If not already cooked, poach, roast, or grill 2 boneless chicken breasts (about 12–14 oz raw) seasoned lightly with salt and pepper. Let rest 5 minutes, then slice or shred into roughly 2 cups. Chill briefly if serving cold.

Prepare fruit

Hull and slice strawberries. Drain mandarin oranges and canned pineapple (if using) and pat lightly dry. Dice fresh pineapple if using fresh. Rinse and drain blueberries. Add strawberries, blueberries, mandarin oranges, and pineapple to the bowl with the romaine.

Add chicken and pecans

Add the sliced or shredded chicken to the bowl. Sprinkle sugared pecans over the top but reserve a small handful for garnish if desired.

In a small bowl or jar, combine 1 tablespoon mayonnaise and 1 tablespoon Greek yogurt until smooth. Whisk in 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 2 tablespoons orange juice until well emulsified.

Add 1 teaspoon poppy seeds, a pinch of salt, and a pinch of black pepper. Taste and adjust: add up to 1/2 teaspoon more honey for sweetness or 1/2 tablespoon more vinegar or orange juice for brightness. If using, stir in 1/2 teaspoon lemon zest.

If using a jar, seal and shake vigorously for 15–20 seconds. The dressing should be pourable but slightly thick; if too thick, thin with 1–2 teaspoons water or additional orange juice.

Just before serving, pour about half of the dressing over the salad and toss gently to coat the lettuce, fruit, and chicken. Add more dressing to taste (reserve any leftover dressing for up to 3 days refrigerated).

Top the tossed salad with the remaining sugared pecans and optional fresh mint leaves for garnish. Serve immediately.