Description
A refreshing and flavorful chicken salad made with tender rotisserie chicken, fresh strawberries, crunchy celery, and a creamy poppy seed dressing. Perfect for lunches, sandwiches, or light meals.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded or diced
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup finely chopped celery
- 2–3 tablespoons finely chopped red onion
- 1/4 cup chopped toasted pecans or walnuts (optional)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1 tablespoon poppy seeds
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- 1. Shred or dice the rotisserie chicken into bite-sized pieces.
- 2. Hull and dice the fresh strawberries into small, manageable pieces. Finely chop the celery and red onion.
- 3. If using nuts, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, then cool and chop.
- 4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and honey (if using) until smooth.
- 5. Add the chicken, strawberries, celery, red onion, and nuts (if using) to the bowl with the dressing. Gently fold until all ingredients are coated.
- 6. Stir in the poppy seeds and season with salt and pepper to taste.
- 7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 8. Garnish with fresh chives or parsley before serving, if desired.
Notes
Store leftover chicken salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and is not recommended for reheating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g