This is a spinach salad with cooked chicken, fresh strawberries, sliced apple, red bell pepper, and toasted almonds, all tossed with a simple poppy seed dressing made from mayo, lemon juice, sugar, and poppy seeds. It comes together in 15 minutes and works equally well as a weeknight dinner or a side dish. The biggest practical advantage: itโs a smart use for leftover or rotisserie chicken, so thereโs no cooking protein from scratch.
Why this recipe works
Two things make this salad hold together. First, toasting the almonds in a dry skillet โ even just 3 to 4 minutes over medium heat โ drives off moisture and deepens their flavor, so they stay noticeably crunchier against the soft strawberries and spinach. Raw almonds straight from the bag taste flat by comparison. Second, the dressing uses mayonnaise as its base rather than oil, which means it clings to spinach leaves instead of sliding off. That cling matters: every forkful picks up dressing rather than leaving it pooled at the bottom of the plate. Dress it at the table โ a pre-dressed salad goes limp fast.
Smart swaps
- Poppy seeds: These are the one ingredient some kitchens donโt stock. Chia seeds work as a visual and textural substitute. The flavor difference is minimal.
- Mayonnaise: Full-fat mayo gives the dressing the best body, but a plain Greek yogurt or a half-and-half blend of yogurt and mayo also works and cuts some richness.
- Apple variety: A crisp, slightly tart apple โ Granny Smith or Honeycrisp โ holds its texture better than a soft variety like McIntosh, which can turn mushy quickly once sliced.
- Chicken: Rotisserie chicken is the fastest option. To poach chicken breasts instead, simmer them in lightly salted water for 15 to 18 minutes, then let them cool before slicing or shredding.
What can go wrong
- Wet spinach makes the dressing watery. After rinsing the spinach, spin it dry in a salad spinner or pat it with a clean towel. Even a little surface water dilutes the dressing noticeably.
- Strawberries release juice and soak the greens. Hull and slice the strawberries just before assembling. If they sit sliced for more than 20 minutes, they start weeping liquid onto everything beneath them.
- The dressing tastes flat. Taste it before refrigerating. The balance of lemon juice to sugar can shift depending on how tart your lemon is โ add a small pinch more sugar or an extra squeeze of lemon until it tastes bright, not just creamy.
- Apple slices turn brown. Toss the apple slices in a little of the lemon juice from the dressing recipe right after cutting. This slows oxidation and keeps the salad looking fresh for the time it takes to bring it to the table.
- Almonds lose their crunch. Let toasted almonds cool completely on a plate before adding them to the salad. Adding them warm traps steam against the other ingredients and softens them faster than youโd expect.
Chicken Strawberry Spinach Salad with Poppy Seed Dressing
Equipment
- 10-inch dry skillet
- Small mixing bowl
- Cutting board
- Sharp Chefโs Knife
- 4 serving plates or shallow bowls
Ingredients
- ยฝ cup almonds sliced, 45g
- ยฝ cup mayonnaise 115g
- 3 tablespoons fresh lemon juice 45ml, about 1ยฝ lemons
- 1 tablespoon granulated sugar 12g
- 1 tablespoon poppy seeds 9g
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- 2 cups cooked chicken shredded or cubed (rotisserie or leftover), 280g
- 1 medium apple such as Fuji or Honeycrisp, cored and thinly sliced
- 6 cups baby spinach rinsed and dried, 170g
- 1 medium red bell pepper chopped, 150g
- 2 cups fresh strawberries rinsed, hulled, and sliced, 300g
Instructions
- Toast the sliced almonds in a dry skillet over medium heat for 3โ4 minutes, stirring frequently, until lightly golden and fragrant. Transfer immediately to a plate to stop cooking and set aside.1/2 cup almonds
- Combine the mayo, lemon juice, sugar, and poppy seeds in a small bowl. Mix well and sprinkle salt and pepper to taste. Set aside in refrigerator till ready to use.1/2 cup mayonnaise, 3 tablespoons fresh lemon juice, 1 tablespoon granulated sugar, 1 tablespoon poppy seeds, 1 pinch salt, 1 pinch ground black pepper
- Create 4 individual salads by placing spinach on plates. Place chicken pieces on top of spinach.6 cups baby spinach, 2 cups cooked chicken
- Sprinkle with bell peppers, apples, almonds and strawberries.1 medium red bell pepper, 1 medium apple, 1/2 cup almonds, 2 cups fresh strawberries
- Serve with dressing on the side.1/2 cup mayonnaise, 3 tablespoons fresh lemon juice, 1 tablespoon granulated sugar, 1 tablespoon poppy seeds, 1 pinch salt, 1 pinch ground black pepper
Notes
Nutrition
Common questions
Can I make this salad ahead of time?
You can prep every component ahead, but keep them stored separately and assemble just before serving. Dressed spinach wilts within 30 minutes, and sliced strawberries release juice that makes the greens soggy.
How do I know when the almonds are done toasting?
Pull them off the heat when they smell nutty and look lightly golden โ that usually takes 3 to 5 minutes over medium heat. They continue to darken slightly from residual heat after you remove them from the pan, so donโt wait until they look fully done.
Is this salad filling enough as a main dish for dinner?
Yes, at 439 calories per serving with 12 grams of protein and 7 grams of fiber, it holds up as a main for most people. If you want more staying power, add an extra half cup of chicken per serving.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly preferred here. Frozen strawberries thaw soft and watery, which makes the salad wet and changes the texture significantly.
What does โhullingโ a strawberry mean?
Hulling means removing the green leafy top and the small white core just beneath it. The easiest way is to push a small paring knife in at an angle around the stem and pop the core out, or use a straw pushed up through the bottom of the berry.