Name: Lime-Berry Chicken Salad recipe
Ingredients: 2 skinless, boneless chicken breast halves - cut into thin strips;3 tablespoons frozen limeade concentrate, thawed;¼ teaspoon black pepper;⅓ cup white sugar;½ 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;½ cup pecan halves

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Ingredients

2 skinless, boneless chicken breast halves - cut into thin strips 3 tablespoons frozen limeade concentrate, thawed ¼ teaspoon black pepper ⅓ cup white sugar ½ 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 ½ cup pecan halves

Nutrition Info

385.8 calories carbohydrate: 21.5 g cholesterol: 0 mg fat: 33.3 g fiber: 3.4 g protein: 3.4 g saturatedFat: 4.1 g servingSize: - sodium: 336.2 mg sugar: 15.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 salads

Recipe Note

This salad combines many of my favorite Spring flavors including strawberries, snap peas, and lime. The homemade poppy seed dressing makes this salad outstanding!

Alternatives to this recipe

Lime-Berry Chicken Salad