Ingredients
8
8 servings
- •2 skinless, boneless chicken breast halves - cut into thin strips
- •3 tablespoons frozen limeade concentrate, thawed
- •0.25 teaspoon black pepper
- •0.33333334326744 cup white sugar
- •0.5 cup white vinegar
- •1 teaspoon salt
- •1 teaspoon ground dry mustard
- •1 teaspoon dried minced onion
- •1 cup vegetable oil
- •1 tablespoon poppy seeds
- •1 pound baby spinach leaves
- •2 cups sliced fresh strawberries
- •1 cup sugar snap peas, ends and strings removed
- •0.5 cup pecan halves
Instructions
- 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.
- 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.
- Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.
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