This Strawberry Pecan Chicken Salad with poppy seeds is a bright, crunchy twist on classic chicken salad. Ready in about 10 minutes, it combines shredded chicken with crisp celery, sweet strawberries, crunchy pecans and a creamy, tangy dressing for an easy, satisfying dish.
This recipe was originally published June 2018 and the post text was updated to include process photos and clearer instructions.
Summer brings berry season, and this salad is a favorite for using fresh strawberries alongside leftover chicken. A rotisserie bird works perfectly, but any shredded chicken will do.
This version is one of my go-to summer recipes because it’s quick, uses ingredients I often have on hand, and stretches leftover chicken into a fresh meal. It’s great for lunches, picnics or light dinners.
Why You Will Love This Strawberry Pecan Chicken Salad
- Fast to make — just chop, shred and stir. It should take about 10 minutes from start to finish.
- Textural contrast — pecans, celery and poppy seeds give the salad a pleasant crunch that pairs with tender chicken and juicy berries.
- Uses leftovers — a great way to repurpose leftover grilled or rotisserie chicken into something new and flavorful.
- Meal-prep friendly — stores well in the fridge for several days and works equally well on sandwiches, crackers or lettuce.
Recipe Ingredients and Substitutions
- Chicken: About 2 cups shredded chicken. Rotisserie or any plain leftover chicken works best.
- Celery: 2 stalks, chopped — adds crispness.
- Strawberries: 5–6 large, diced. Use fresh berries and add them just before serving if storing the salad, since their red juice can color the mixture.
- Onion: 1 green onion, thinly sliced. Red onion can be used sparingly (1–2 tablespoons, very finely diced).
- Pecans: 1/3 cup chopped pecans, raw or lightly toasted for extra flavor.
- Poppy seeds: 1 tablespoon for a subtle nutty crunch.
- Mayonnaise: 1/4 cup. Use your preferred mayo; you can adjust amount to reach your desired creaminess.
- Greek yogurt: 2 tablespoons plain (full-fat preferred). Can be swapped for sour cream or omitted for more mayo.
- Dijon mustard: 1 teaspoon for bright flavor. Ground mustard can substitute in a pinch.
- Lemon juice: 1 teaspoon, freshly squeezed if possible.
- Salt & pepper: To taste; the recipe suggests about 1/2 teaspoon pepper and salt as needed.
I usually have most of these ingredients on hand, so when I pick up chicken, this salad comes together quickly.
How to Make This Recipe
- Prepare and chop all ingredients: shred the chicken, dice strawberries, chop celery and slice the green onion.
- In a mixing bowl, combine the shredded chicken, poppy seeds, chopped celery, pecans, pepper and green onion.
- Add the mayonnaise, Greek yogurt, dijon mustard and lemon juice. Stir until everything is evenly coated. Adjust mayo or yogurt to reach your preferred consistency.
- Gently fold in the diced strawberries. If you’re not serving the salad right away, wait to add the strawberries until 10–15 minutes before serving to prevent color bleed.
- Serve immediately or chill 10–30 minutes to let flavors meld.
Recipe Tips
- Hold the strawberries if storing: Add berries just before serving if you plan to refrigerate the salad for later to avoid color transfer and sogginess.
- Optional add-ins: Sliced almonds, sunflower seeds, chickpeas, craisins, chopped hard-boiled egg, or grapes all work well for variation.
Storage Instructions
Store the salad in an airtight container in the refrigerator for 3–5 days. If it seems dry after chilling, stir in a tablespoon of mayonnaise before serving. Freezing is not recommended because the texture of mayonnaise-based dressings changes after thawing.
How to Serve This Strawberry Chicken Salad
- On crackers for a classic snack or appetizer.
- On toasted bread for a crunchy sandwich.
- In lettuce cups for a lighter, low-carb option.
- Over salad greens to turn it into a composed meal.
- Right from the bowl with a spoon—delicious and simple.
Other Salads to Try
- Tortellini Caprese Salad
- Simple Pasta Salad with Grilled Lemon Garlic Zucchini
- Strawberry Arugula Goat Cheese Salad with Pretzel-Crusted Chicken
- Chickpea Avocado Tomato Salad
- Caprese Farro Salad
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Strawberry Pecan Poppy Seed Chicken Salad
Ingredients
- 2 cups shredded chicken
- 2 celery stalks, chopped into 1/4 in. pieces
- 1 green onion, chopped thin
- 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 pepper, salt to taste
Instructions
- Cut and chop all ingredients as directed.
- In a mixing bowl, combine the shredded chicken, poppy seeds, celery, pecans, pepper and green onion.
- Add mayonnaise, Greek yogurt, dijon mustard and lemon juice. Stir until evenly coated; adjust mayo or yogurt for desired creaminess.
- Fold in the strawberries just before serving, or wait 10–15 minutes if serving immediately. Chill 10–20 minutes if desired.
Notes
- Store leftovers in an airtight container for 3–5 days.
- If not serving soon, add strawberries only shortly before serving to avoid color bleed.
- Optional add-ins: sliced almonds, sunflower seeds, chickpeas, craisins, chopped boiled egg or grapes.
Nutrition (per serving, approximate)
Nutrition information is an approximation.