Strawberry Chicken Salad with Poppy Seed Dressing

This is delish! Served on a bed of lettuce or wrapped in a lettuce leaf, coconut wrap, tortilla…you can’t go wrong. If you have extra strawberries pile them on!

Prep Day

2 cups cubed chicken. (Make life easy and use rotesserie.)

Directions: Heat oven to 450 F degrees. Toss chicken with olive oil, salt and pepper. Bake for 10 minutes. Flip and return to the oven. Bake chicken according to size of chicken breast:  5 oz (12-15min), 7 oz (15-20 min), 10 oz (20-25 min), when internal temperature reaches 165°F.  Remove from oven and cover with a baking dish for 5-10 min. Remove baking dish and transfer to a cutting board. Shred. Store, label and refrigerate your chicken in an air tight container

Salad Ingredients

1/4 cup red onion

Diced cup 1/2 strawberries

1/4 cup celery. Diced

1/4 cup sliced almonds.  Toasted

1-2 Tbsp. fresh basil.  Chopped

1/4-1/3 cup Primal Kitchen mayonnaise

2 Tbsp. lemon juice

1 tsp. poppy seeds

Salt & pepper to taste

Leaf lettuce or butter lettuce

Chopped green onion


  1. In a medium bowl, combine the chicken, onion, celery, and fresh basil.
  2. In a small bowl, combine the mayonnaise, lemon juice, and poppy seeds. Gently stir into the chicken mixture. Salt and pepper to taste.
  3. Slice strawberries. Store separately, label and refrigerate.
  4. Measure almonds into container and label.

Cook Day

  1. Combine strawberries and toasted almonds in chicken mixture.
  2. Serving option: Roll into a wrap or scoop into a lettuce leaf or scoop onto a bed of greens and top with green onions and a few toasted almonds.










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