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Strawberry Fields Chicken Salad Recipe

A bright, fruity chicken salad with juicy strawberries, toasted pecans and crumbled feta tossed in a zesty poppyseed-laced dressing — perfect for a light lunch or a picnic.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4

Ingredients

Chicken

  • 1 1/4 lb boneless skinless chicken breasts (about 2 medium)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder

Salad

  • 4 cups baby spinach (or mixed salad greens)
  • 2 cups fresh strawberries, hulled and sliced
  • 3/4 cup toasted pecans, roughly chopped
  • 4 oz crumbled feta cheese
  • 1/4 cup thinly sliced red onion

Dressing

  • 1/4 cup plain Greek yogurt
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp poppy seeds
  • 1 tsp fresh lemon zest (adds bright lift)
  • 1 tsp Dijon mustard
  • to taste salt and black pepper

Instructions

Preparation Steps

  • Pat the chicken dry and place on a cutting board. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon garlic powder. Set aside while you prepare the rest of the salad (about 5–10 minutes).
  • Make the dressing: whisk together Greek yogurt, honey, apple cider vinegar, olive oil, poppy seeds, lemon zest and Dijon in a small bowl until smooth. Taste and season with a pinch of salt and pepper; set half aside for tossing and reserve the rest for drizzling at the table.
  • Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed 6–7 minutes, then flip and cook another 6–7 minutes until an instant-read thermometer reads 160–165°F. (Timing will vary with thickness.)
  • Transfer chicken to a plate and loosely tent with foil; let rest 6–8 minutes to finish cooking and keep juices locked in. While the chicken rests, toss spinach, sliced strawberries, toasted pecans, crumbled feta and sliced red onion in a large bowl.
  • Slice the rested chicken thinly against the grain. Add the warm chicken to the salad bowl and drizzle with half of the prepared dressing; toss gently to coat so the heat slightly softens the strawberries and wilts the greens for a balanced texture.
  • Divide the salad among plates or large bowls, scatter any remaining pecans and feta, then finish with a light drizzle of the reserved dressing and a little extra black pepper if desired. Serve immediately.

Notes

For best texture, toss the salad with only half the dressing so the strawberries and greens don't get soggy; reserve extra dressing for serving.
Make ahead: grill and slice the chicken up to 24 hours ahead and store separately; assemble salad just before serving. This recipe is an original creation inspired by classic Strawberry Fields Chicken Salad Recipe flavors. All ingredient ratios and instructions are independently developed.