Mother’s Day Lunch Spring Chicken Salad with Berries
This bright chicken salad combines tender poached chicken with fresh strawberries and blueberries for a light, elegant lunch that’s ready in 30 minutes. The poppy seed dressing adds just enough sweetness to complement the fruit without being cloying.
It’s substantial enough to feel special for Mother’s Day but won’t leave anyone feeling heavy on a spring afternoon.
How to Poach Chicken for the Best Texture
Poaching keeps the chicken incredibly moist and gives you tender pieces that won’t dry out in the salad. Start with cold water and bring it to a gentle simmer—never a rolling boil, which makes the meat tough.
Once the water simmers, add the chicken breasts and cook for 12-15 minutes depending on thickness. The chicken is done when it reaches 165°F internally and feels firm but not hard when pressed. Let it cool completely before shredding to prevent the meat from getting stringy.
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Mother’s Day Lunch Spring Chicken Salad with Berries
Equipment Needed
- Medium saucepan
- Instant-read thermometer
- Large mixing bowl
- Small whisk
- Serving plates
Instructions
- Poach chicken: Fill a medium saucepan with enough cold water to cover chicken breasts by 1 inch. Bring to a gentle simmer over medium heat, then add chicken breasts. Cook for 12-15 minutes until internal temperature reaches 165°F and chicken feels firm when pressed. Remove chicken and let cool completely, about 15 minutes, then shred into bite-sized pieces.
- Make dressing: In a small bowl, whisk together mayonnaise, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until smooth and well combined. The dressing should be creamy with visible poppy seeds throughout.
- Assemble salad: In a large mixing bowl, gently toss the shredded chicken with 2 tablespoons of the poppy seed dressing until evenly coated. Add the mixed greens, strawberries, and blueberries, then drizzle with remaining dressing and toss gently to combine without crushing the berries.
- Plate and serve: Divide the salad among 4 serving plates and top each portion with toasted almonds and crumbled goat cheese. Serve immediately while the greens are crisp and the chicken is at room temperature.
Nutrition Facts
Per Serving (1 serving)
