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  1. #1
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    Dec 2009

    Default Lime-Berry Chicken Salad

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    2 skinless, boneless 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 seeds

    1 pound baby spinach leaves
    2 cups sliced fresh strawberries
    1 cup sugar snap peas, ends and strings removed
    1/2 cup pecan halves

    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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