Lime-Berry Chicken Salad
Description
A delightful spinach salad with strawberries, snap peas and chicken is topped off with an outstanding homemade poppy seed dressing.
Ingredients
•
2 skinless, boneless chicken breast halves - cut into thin strips
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3 tablespoons frozen limeade concentrate, thawed
•
1/4 teaspoon black pepper
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1/3 cup white sugar
•
1/2 cup white vinegar
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1 teaspoon salt
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1 teaspoon ground dry mustard
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1 teaspoon dried minced onion
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1 cup vegetable oil
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1 tablespoon poppy seeds
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1 pound baby spinach leaves
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2 cups sliced fresh strawberries
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1 cup sugar snap peas, ends and strings removed
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1/2 cup pecan halves
Directions
1
Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.
2
Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
3
Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.