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Strawberry Pecan Chicken Salad

A fresh, crunchy no-cook chicken salad made with shredded rotisserie chicken, diced strawberries, chopped pecans, celery, poppy seeds, and a creamy Dijon Greek yogurt dressing. Ready in 10 minutes and perfect for sandwiches, crackers, or lettuce wraps.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken rotisserie or leftover cooked chicken
  • 2 stalks celery chopped into 1/4-inch pieces
  • 1 green onion thinly sliced
  • 5 large fresh strawberries diced, 5 to 6 berries
  • 0.33 cup chopped pecans raw or unsalted roasted
  • 0.25 cup mayonnaise
  • 2 tbsp plain Greek yogurt full-fat preferred
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tbsp poppy seeds
  • 0.5 tsp black pepper
  • salt to taste

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Airtight storage container

Method
 

  1. Shred the rotisserie chicken, chop the celery into small pieces, thinly slice the green onion, dice the strawberries, and chop the pecans if needed.
  2. In a large mixing bowl, combine shredded chicken, celery, green onion, pecans, poppy seeds, and black pepper. Toss lightly to distribute evenly.
  3. Add mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir well until every piece of chicken is evenly coated. Adjust consistency with extra mayo or yogurt as needed.
  4. Gently fold in the diced strawberries. If not serving right away, hold off on adding strawberries until 10 to 15 minutes before serving to prevent color bleeding.
  5. Season with salt to taste. Serve immediately or chill for 15 to 20 minutes. Serve on crackers, toast, in lettuce wraps, or over a salad.

Notes

Add strawberries just before serving if making ahead to prevent the red from bleeding into the dressing. Do not freeze — the mayo-based dressing does not hold up after thawing. If salad dries out in the fridge, stir in an extra tablespoon of mayo before serving.