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!

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Lime-Berry Chicken Salad

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