Strawberry Chicken Salad with Poppyseed Dressing

Products Used
Strawberry Chicken Salad with Poppyseed Dressing


Poppyseed Dressing


  • 6 cups baby field greens
  • 2 cups chopped cooked chicken
  • 2 cups strawberry slices
  • 1/2 cup thinly sliced red onion
  • 1 cup Candied Pecans
  • 1/2 cup blue cheese crumbles


  1. For dressing: Combine sugar, oil, vinegar, sesame seeds and poppy seed in a small bowl; mixing until well blended.
  2. Combine greens, chicken, strawberries and red onion in a large bowl. Add dressing; toss lightly.
  3. Sprinkle with cheese and nuts, just before serving.
Imperial Sugar Insight

*Cook’s Tip: To make Candied Pecans: Combine 1/4 cup Imperial Sugar Brown Sugar, 2 tablespoons butter, 1 tablespoon water and 1/4 teaspoon ground cinnamon in a non-stick medium skillet. Bring to a boil; reduce heat to medium. Add 1 cup pecan halves; cook and stir over medium heat for 5 minutes until toasted and coated with syrup.  Remove from heat and place on foil-lined baking sheet to dry.

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