Crispy Chicken Strawberry Corn Salad Recipe
This crispy chicken strawberry corn salad brings together crunchy greens, juicy strawberries, sweet corn, cool cucumber, tangy goat cheese, and toasted almonds. A quick honey poppy seed vinaigrette ties it all together for a colorful, satisfying meal that’s ready in about 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
For the Salad
- 8 cups spring mix, chopped romaine, or a combination of both
- 12 ounces crispy chicken strips, cooked according to package directions and sliced
- 1 1/2 cups sliced fresh strawberries
- 1 cup sweet corn kernels, boiled or grilled
- 1 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled goat cheese
- 1/3 cup sliced almonds, toasted if desired
For the Honey Poppy Seed Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar or white balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook and slice the chicken.
Cook the crispy chicken strips according to the package directions until hot and crisp. Let them cool slightly, then slice into bite-size pieces.
- Make the vinaigrette.
Whisk together the olive oil, vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined. Alternatively, add the ingredients to a jar, seal it tightly, and shake until blended.
- Prepare the greens.
Add the spring mix, romaine, or a combination of both to a large serving bowl.
- Top the salad.
Arrange the sliced chicken, strawberries, corn, cucumber, red onion, goat cheese, and almonds over the greens.
- Dress and serve.
Drizzle the salad with the honey poppy seed vinaigrette just before serving. Gently toss to combine and serve immediately.
Notes
- Cook the chicken according to the package directions; cooking time can vary by brand and preparation method.
- For extra crunch, toast the sliced almonds in a dry skillet over medium heat until fragrant, stirring often.
- Keep the dressing separate until just before serving to help the greens stay crisp.
- Apple cider vinegar and white balsamic vinegar both work well in the vinaigrette.
