Strawberry Chicken Salad is light and fruity, with crunchy toasted pecans and a creamy, honey-kissed, poppy seed dressing that's been lightened up with Greek yogurt!
In a large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
To the bowl of dressing, add diced chicken, toasted pecans, diced strawberries, and poppy seeds. Carefully stir until all ingredients are evenly coated. Refrigerate for at least an hour before serving to chill and allow the flavors to blend.
Notes
You may substitute regular plain yogurt for the Greek yogurt, but it will make your dressing thinner. You may also use all mayonnaise and no yogurt if you prefer.
You may cook chicken using your favorite method (or use rotisserie chicken or leftover cooked chicken). Seasoned chicken (using at least salt & pepper) will give your chicken salad more flavor. You may dice it or shred it depending on your preferred chicken salad texture. I poached 3 (average-sized) boneless, skinless chicken breasts for this recipe.
To toast pecans, preheat oven to 350°F. Spread chopped pecans on an ungreased baking sheet and toast for 5 to 7 minutes or until fragrant and light golden brown. Cool on baking sheet.