Lime-Berry Chicken Salad

Name: Lime-Berry Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 boneless skinless chicken breast halves, cut into thin strips; 3 tablespoons frozen limeade concentrate, thawed; 1/4 teaspoon black pepper; 1/3 cup white sugar; 1/2 cup white vinegar; 1 teaspoon salt; 1 teaspoon ground dry mustard; 1 teaspoon dried minced onion; 1 cup vegetable oil; 1 tablespoon poppy seed; 1 lb baby spinach leaves; 2 cups sliced fresh strawberries; 1 cup sugar snap pea, ends and strings removed; 1/2 cup pecan halves

Submitted by Abby, Sarah & Eli's Mom

"I haven't tried this recipe yet but I am posting it for safe keeping because it looks so yummy."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 8

ingredients

2 boneless skinless chicken breast halves, cut into thin strips
3 tablespoons frozen limeade concentrate, thawed
¹⁄₄ teaspoon black pepper
¹⁄₃ cup white sugar
¹⁄₂ cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon dried minced onion
1 cup vegetable oil
1 tablespoon poppy seed
1 lb baby spinach leaves
2 cups sliced fresh strawberries
1 cup sugar snap pea, ends and strings removed
¹⁄₂ cup pecan halves

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 and 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.