Pre-heat oven to 350°. Mix together the sour cream, cream of chicken and poppy seeds in a glass 9×13 pan. Mix in the chicken. Crush the crackers and sprinkle over the top. Melt the butter and pour over everything. Bake for 30 minutes.
The key to this salad is the dressing. To make it, find a shakable container (I used a canning jar) and put all the ingredients in it. Shake well before serving. Top spinach and mixed lettuce with strawberries and walnuts. Drizzle over the dressing and enjoy!