Strawberry chicken salad is a fresh and simple recipe that elevates your basic chicken salad with delicious and nourishing ingredients! Pulled chicken, celery, strawberries, green onion lemon juice, poppy seeds and honey all come together to make this the healthiest and most delicious chicken salad you’ve ever tasted!
What ingredients do I need to make chicken salad?
For any chicken salad you’ll need:
- Chicken – you can cook your own chicken breasts and then cut them up into cubes, or make it easy by buying already cooked chicken or using leftover rotisserie chicken.
- Mayonnaise – I found 1/3 cup to be the perfect amount for this recipe, but you can add as little or as much as you’d like.
- Salt & pepper
For strawberry chicken salad you’ll also need:
- Pecans – I like to add chopped pecans for a bit of crunch, but feel free to omit if you don’t have any or don’t like pecans. You can also substitute with another kind of nut like almonds or walnuts.
- Celery – adds a nice crunch!
- Strawberry – while strawberry may seem like an unusual addition, I promise that you won’t be disappointed! The way the flavors combine is so unique and delicious!
- Green onion – adds a nice fresh bite!
- Honey – adding a bit of sweetness really helps to balance out the flavors.
- Fresh lemon juice
- Poppy seed – adds another bit of slight crunch to the mix and really makes this salad stand out!
How long does chicken salad last in the fridge?
Chicken salad can last anywhere from 3-5 days when refrigerated properly (in an airtight container). It will definitely be at its freshest at or before the 3-day mark since the vegetables may start to lose quality around that time, but it should still be safe to eat within that 5-day window (if properly stored).
Is chicken salad healthy?
This depends on the amount of each type of ingredient that you use. The amount and type of mayo that you use is the biggest factor, as it’s the most calorie and fat-dense (usually about 100 calories and 12 grams of fat per tablespoon) and many mayos use unhealthy oils. I would recommend sticking with an avocado oil based mayo! The amount or lack of fruits or vegetables also can boost the nutrition in chicken salad. Consider adding in more veggies, fruit, nuts and seeds to up the nutrient and fiber content!
If you’re looking for other tasty chicken salad recipes check out these popular KISS in the Kitchen ones:
Can I freeze chicken salad?
Freezing chicken salad can be a bit tricky. Freezing mayo or any emulsified foods can cause a change in texture and flavor when thawed so for that reason alone I would probably pass on freezing. The veggies may also not retain their crispness when thawed, which is still safe to eat but probably not as tasty. Personally, I wouldn’t recommend freezing this or any chicken salad, but if you know you’re going to need it in a pinch, you could always try this method! Here is a great, in-depth guide to freezing chicken salad if you’re looking for some more direction on the process.
I hope you found some lunch inspiration from this post! If you make this recipe, I’d love to hear how you enjoyed it and if you did anything different. Thank you for being a part of the KISS in the Kitchen community!
Strawberry Chicken Salad
- 2 cups cubed, cooked chicken (cooked chicken breast or leftover rotisserie chicken work great)
- 1/2 cup chopped pecans
- 1/2 cup diced celery
- 3/4 cup chopped strawberries
- 1/4 cup sliced green onion
- 1/3 cup mayonnaise
- 1 tsp honey
- 1 Tbsp fresh lemon juice
- 1 tsp poppy seeds
- Salt & pepper to taste
- 1/2 lemon (optional)
- 5oz bag baby spinach (optional)
- Chop chicken, pecans, celery, strawberries and green onion and place in a medium-sized bowl.
- In a small measuring cup, whisk together mayo, honey, lemon juice and poppy seeds.
- Add mayonnaise mixture to chicken salad ingredients and mix until evenly coated. Add salt and pepper to taste.
- If you want an added kick of citrus, squeeze ½ of a lemon over the chicken salad.
- Serve on a bed of spinach, on a salad, with crackers or all by itself!
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