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Strawberry Poppyseed Salad with Chicken and Burrata

Prep Time20 mins
Servings: 2 for dinner salad (3-4 for side salad)


Salad Assembly

  • 1 head kale (~4 cups chopped)
  • Olive oil
  • 1 cup chopped strawberries
  • 1/2 cup chopped walnuts
  • 2 cooked chicken breasts
  • 2-3 small balls of burrata (is that a term?)
  • Sliced avocado
  • Salt and pepper


  • 1/2 cup full-fat Greek yogurt
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar (apple cider vinegar also works)
  • 2 tbsp olive oil
  • 1 tbsp white sugar (you can use honey too)
  • 1 tbsp (or more) poppyseeds
  • 1 tbsp water (to thin out a bit)
  • Salt and pepper


  • Make the dressing by combining all ingredients in a small bowl. Add more water if you want to thin or stretch out your dressing. The sugar (or honey) is key because it adds that sweet flavor you're used to with poppyseed dressing.
  • Cook the chicken any way you like, I just do salt and pepper and grill on the stove in a medium pan. Once cooked, slice and set aside.
  • Chop the kale into bite sized pieces and put into medium bowl. Pour a little olive oil over top and sprinkle with salt. Using your hands, massage the kale to soften and release some of the bitterness taste.
  • Add strawberries, walnuts, chicken, and avocado to the kale, toss. Top with burrata balls (cut in half.)
  • Drizzle dressing on top and toss to coat. Serve immediately after!