
This strawberry poppyseed salad brings together juicy berries, crunchy toasted pecans, creamy feta, and tender chicken over crisp romaine lettuce. Whenever I crave something light but filling on a warm day, this salad is my answer. The poppy seed dressing pulls everything together for a beautiful sweet and tangy bite.
The first time I brought this salad to a backyard lunch, it disappeared in minutes. Now it has a permanent place in my summer meal rotation.
Ingredients
- Chopped romaine lettuce: Essential for crunch and freshness. Pick heads that look vibrant and are free from brown edges.
- Cooked chicken: Offers filling protein. Grilled or rotisserie chicken works best for extra flavor.
- Fresh strawberries: These bring juicy sweetness. Choose ripe berries with bright red color and no soft spots.
- Fresh blueberries: An extra layer of fruity tartness. Pick berries that are plump and deep blue for best results.
- Diced red onion: Balances the sweetness. Add for gentle spice and crunch. Use firm onions with bright skin.
- Toasted pecans: Adds nutty crunch. Toast yourself for extra fragrance. Choose whole pecans and chop after toasting.
- Crumbled feta cheese: Brings creamy tanginess. Look for blocks you can crumble yourself for best texture.
- Poppy seed dressing: The final touch. Use a quality bottled kind or make your own for a fresher taste.
Step-by-Step Instructions
- Prepare the lettuce:
- Wash romaine thoroughly and dry well, then chop into bite-size pieces for a crisp foundation.
- Toast and chop the pecans:
- Place pecans in a dry skillet over medium heat, stir frequently until deeply fragrant and just turning golden, about five minutes. Let cool before chopping.
- Cube or shred chicken:
- If using rotisserie, remove skin and bones, then cube or shred for tender bite-size pieces.
- Assemble the salad ingredients:
- Lay romaine in a large serving bowl, scatter the chicken, strawberries, blueberries, red onion, toasted pecans, and feta cheese evenly for good distribution.
- Dress and toss:
- Just before serving, spoon your desired amount of poppy seed dressing over the salad, then toss gently to coat every ingredient without crushing the berries.
Feta always reminds me of my summers in Greece with family, where every meal included that crumbly cheese. My kids always try to sneak a few bites before we even finish tossing the salad.
Storage Tips
Store leftover salad in an airtight container in the fridge. Keep the dressing separate to prevent lettuce from getting soggy. If making ahead for work lunches, bring a small jar of dressing and toss just before eating.
Ingredient Substitutions
Swap the pecans for walnuts or almonds if that is what you have. Goat cheese can stand in for feta, just crumble it in. When strawberries are out of season, sliced apples or mandarin oranges bring a fresh twist.
Serving Suggestions
Serve as a main dish for lunch or a light dinner. It also makes a stunning side for grilled meats at a summer cookout. For an elegant touch, serve in chilled bowls with extra berries on top.

Frequently Asked Questions
- → Can I use a different type of lettuce?
Yes, you can substitute romaine with mixed greens, spinach, or arugula for a different texture and flavor.
- → How can I make this salad vegetarian?
Omit the chicken and add plant-based proteins like chickpeas, lentils, or tofu to keep it vegetarian while retaining its filling nature.
- → What can I use instead of feta cheese?
If you don’t like or have feta, you can use goat cheese, blue cheese, or even a shredded sharp cheddar for a suitable alternative.
- → Can I prepare this salad in advance?
You can prep the ingredients earlier, but wait to toss in the dressing until just before serving to keep the lettuce crisp.
- → What other nuts can I use instead of pecans?
Walnuts, almonds, or even sunflower seeds are great substitutes that also add crunch and flavor.
- → Is there a substitute for poppy seed dressing?
If poppy seed dressing isn’t available, a simple vinaigrette, honey mustard, or yogurt-based dressing works wonderfully too.