Chicken salad and strawberry sandwich

Ingredients

• 80 ml (0.33 cup)light mayonnaise
• 15 ml (1 tbsp)fresh lemon juice
• 5 ml (1 tsp)honey
• 5 ml (1 tsp)poppy seeds
• 300 g (2 cups)cooked shredded chicken
• 150 g (1 cup)fresh strawberries, diced
• 2 stalkscelery, chopped
• 2 stalksspring onions, chopped
• 2 wholewholemeal pitta breads, cut in half
• 30 g (1 cup)spring mix leaves

Instructions

1. 1

   Mix the dressing

   In a medium bowl, stir together the light mayonnaise, lemon juice, honey and poppy seeds.

2. 2

   Add the filling

   Add the chicken, strawberries, celery and spring onions to the bowl, then mix well.

3. 3

   Fill the pittas

   Line the pitta halves with the spring mix leaves and add one quarter of the chicken salad to each half.

What is chicken and strawberry salad?

Chicken salad is a familiar way to turn cooked chicken into a cold lunch, often bound with a creamy dressing and served in bread or over leaves. This version adds strawberries for sweetness and a fresh contrast to the savoury chicken.

The recipe’s origins are not specified, but its simple combination suits a springtime meal. Poppy seeds, lemon and honey bring a little tang and sweetness to the light mayonnaise dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 22g protein, 22g carbs, 8g fat.

The pitta and strawberries provide most of the carbohydrates, while chicken supplies most of the protein. Mayonnaise contributes much of the fat; serve the filling with extra spring leaves or other salad vegetables for a more substantial plate.

A balanced, lightly sweet dressing

Dressing base: light mayonnaise gives the filling creaminess without overwhelming the fruit. Lemon juice brightens it, while honey rounds out the sharpness.

Poppy seeds: stir them into the dressing so they are spread through the filling rather than clumping in one spot.

Keep the filling textured

Chicken: use cooked chicken shredded into small, even pieces so it mixes easily and fits neatly into the pitta.

Fruit and vegetables: dice the strawberries and chop the celery and spring onions. Their varied crunch and softness make the filling more interesting.

Mix gently and taste

Combine the dressing ingredients first, then add the filling ingredients and mix until coated. Fold gently to help the strawberries keep their shape.

Taste the mixture before filling the bread. If the strawberries are especially sweet, a little extra lemon juice can sharpen the flavour.

Serving and timing

The salad takes 15 minutes to prepare and is served cold, so it works well for a quick lunch. Divide it evenly between the four pitta halves as directed.

Serve straight away while the leaves are fresh. You can also serve the chicken mixture over a generous green salad instead of in pitta.

Recipe notes & tips

• Use cold cooked chicken so the salad stays fresh and ready to serve.
• Pat the strawberries dry after washing to avoid watering down the dressing.
• Chop the celery and spring onions finely for easier filling.
• Mix the dressing thoroughly before adding the chicken and fruit.
• Fill the pitta just before serving to help the bread stay firm.

Variations

• Use yoghurt: replace some of the mayonnaise with plain yoghurt for a tangier dressing.
• Add herbs: stir in chopped parsley or mint for a fresh herbal note.
• Try another fruit: use diced apple in place of the strawberries for a crisp, less juicy filling.
• Make it a salad bowl: serve the chicken mixture over extra spring leaves instead of pitta.
• Add crunch: scatter chopped toasted nuts over the filling just before serving.

Common mistakes to avoid

• Wet strawberries: pat them dry first so their juices do not thin the dressing.
• Large chicken pieces: shred the chicken finely so it mixes evenly and fits into the pitta.
• Overmixing: fold the filling gently to avoid crushing the strawberries.
• Overfilling the bread: divide the mixture between all four halves to make them easier to eat.
• Filling ahead: add the mixture shortly before serving to keep the pitta from becoming soggy.

How to store

Keep leftover chicken salad in a covered container in the fridge and use within 2 days. Store the pitta and leaves separately, and serve the filling cold rather than reheating it.

Frequently asked questions