Description
A quick and flavorful chicken salad with strawberries, pecans, and poppy seeds for a sweet, crunchy twist.
Ingredients
- 2 cups shredded chicken
- 2 celery stalks, chopped into 1/4-inch pieces
- 1 green onion, thinly sliced
- 5–6 large strawberries, diced
- 1/3 cup chopped pecans
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon poppy seeds
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
1. Chop all ingredients as directed.
2. In a mixing bowl, combine the chicken, celery, green onion, pecans, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, poppy seeds, pepper, and salt. Stir until evenly coated.
3. Adjust consistency with additional mayonnaise or yogurt if desired.
4. Gently fold in the diced strawberries, or wait to add them just before serving.
5. Serve immediately or chill for 10–20 minutes before serving.
Notes
Store leftovers in an airtight container for 3–5 days.
If not serving immediately, wait to add strawberries until 10–15 minutes before serving to prevent color bleeding.
Optional add-ins include sliced almonds, sunflower seeds, chickpeas, raisins, dried cranberries, chopped boiled eggs, or grapes.
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 2 g
- Sodium: 175 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 59 mg