Chicken Poppy Seed Salad Recipe
Chicken Poppy Seed Salad Recipe photo by Taste of Home

Chicken Poppy Seed Salad Recipe

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Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 30 min. +marinating Cook: 15 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. +marinating Cook: 15 min.
MAKES: 4 servings


  • 3 tablespoons thawed limeade concentrate
  • 1/4 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon canola oil
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1 teaspoon dried minced onion
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup canola oil
  • 1 tablespoon poppy seeds
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups sliced fresh strawberries
  • 1 cup fresh sugar snap peas, trimmed
  • 1 small red onion, chopped
  • 1/2 cup pecan halves, toasted

Nutritional Facts

1 serving equals 479 calories, 35 g fat (3 g saturated fat), 47 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 5 g fiber, 22 g protein.


  1. In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours.
  2. Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
  3. Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
  4. Divide spinach among four salad plates; top with strawberries, peas, onion and chicken. Drizzle each serving with 2 tablespoons dressing; sprinkle with pecans. Refrigerate leftover dressing. Yield: 4 servings plus 1 cup leftover dressing.
Originally published as Poppy Seed Chicken Salad in Taste of Home June/July 2010, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 2, 2016

"Just finished this. It was good!"

Reviewed Nov. 11, 2014

"Took this recipe camping. I loved it because you can make the dressing up ahead of time and marinate the chicken in the ice chest as you travel up. This all means less work on your trip and more time for fun. We also served this buffet style with all the ingredients in separate bowls. This let even the picky family eaters enjoy the salad because they could build their own. And my non-salad eating father raved about it enough to request the recipe!"

Reviewed Aug. 19, 2011

"By far my favorite recipe from TOH! There was a lot of extra dressing which I will gladly use on any salad. The chicken came out great, I marinated over night since I have little time to prepare dinner in the evenings."

Reviewed Jul. 4, 2011

"I used a citrus poppyseed dressing. I've found both Lime and strawberry poppyseed dressing, which are wonderful on this salad."

Reviewed Jul. 15, 2010

"This came out delicious. I grilled the chicken and cut the dressing recipe in half and served at a BBQ and this was a hit!"

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