Fresh, flavorful, and effortless — that sums up this Strawberry Summer Salad. Packed with summer produce like ripe strawberries and juicy blueberries, topped with grilled chicken, crisp pecans, bacon, and tangy feta, all finished with a quick homemade poppyseed dressing. It’s perfect for picnics, cookouts, or a light weeknight dinner from Memorial Day through Labor Day.
This is one of the easiest summer recipes — minimal stove time and maximum flavor. The only prep work is slicing the strawberries, whisking or shaking together the dressing (takes about a minute), and cooking or shredding the chicken. Use a rotisserie chicken to make it even quicker.
What’s in this salad
- Fresh fruit: strawberries and blueberries
- Pecans for crunch
- Mixed fresh greens as the base
- Grilled or cooked chicken
- Poppyseed dressing made with pantry staples
- Feta cheese for a salty tang
- Bacon for extra savory flavor
Customization is simple: omit the chicken and bacon for a vegetarian version, or serve them on the side so guests can add what they want. If someone prefers no nuts, keep pecans separate. The dressing can also be served on the side so people control how much they use.
Visually this salad reads like a little bowl of summer — red, white, and blue — and it tastes bright and fresh. Serve it on a warm afternoon with an iced drink for a delightful seasonal meal.
Meal prep
For make-ahead lunches, prep each component separately and store them in individual containers in the fridge. Assemble and dress the salad just before eating to keep the greens crisp.
Servings
As written, the recipe serves about 3–4 as a main dish or 6–8 as a side. Leaving the chicken in larger strips will reduce servings; chop the chicken smaller to stretch portions. Scale the recipe up or down as needed.
Enjoy this salad outside if you can — on the deck or at a picnic table — preferably with a cold drink. It’s best the day it’s made but keeps well for 2–3 days if stored tightly covered in the refrigerator.
Happy cooking!
Did you make this recipe? Snap a photo and leave a comment!
Strawberry Summer Salad with Chicken, Bacon, and Poppyseed Dressing
Rate
Ingredients
Salad
- 3 cups mixed greens, arugula, spinach, and butter lettuce suggested
- 1 lb chicken breast, seasoned and cooked
- 1/4 cup pecans
- 3 slices cooked bacon, chopped
- 2 cups fresh strawberries, rinsed and sliced
- 1 and 1/2 cups fresh blueberries, rinsed
- 1/2 cup feta cheese
Poppyseed Dressing
- 4 TBSP white wine vinegar
- 4 TBSP olive oil
- 2 TBSP water
- 3-4 TBSP sugar
- 1 TBSP poppyseeds
- 2 tsp honey mustard
- pinch of salt
Instructions
-
Prep: Cook the chicken and bacon. For bacon, baking it in the oven works well. Season chicken with salt, pepper, and garlic powder, then heat 1 TBSP olive oil in a medium pan over medium heat and cook the chicken 4–6 minutes per side until cooked through, or grill it.
-
Dressing: Combine dressing ingredients in a jar (start with 3 TBSP sugar), tighten the lid, and shake until combined. Taste and add the optional extra tablespoon of sugar if desired.
-
Assemble: On a bed of greens, add sliced or chopped chicken, bacon crumbles, pecans, strawberries, blueberries, and feta. Drizzle the dressing just before serving.
-
Make ahead & serving tips: Do not assemble ahead. Prep individual components a day ahead (slice strawberries, cook and slice chicken and bacon), but wait to combine until serving. Serve dressing, meat, nuts, or cheese on the side to accommodate preferences or dietary needs.
-
Store: Keep leftovers tightly covered in the fridge for 2–3 days; best enjoyed soon after making.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!