This salad combines many of my favorite Spring flavors including strawberries, snap peas, and lime. The homemade poppy seed dressing makes this salad outstanding!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
386 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.
Ingredients
1 teaspoon salt
2 cups sliced fresh strawberries
⅓ cup white sugar
½ cup pecan halves
1 cup vegetable oil
1 tablespoon poppy seeds
1 teaspoon dried minced onion
¼ teaspoon black pepper
½ cup white vinegar
1 teaspoon ground dry mustard
1 pound baby spinach leaves
3 tablespoons frozen limeade concentrate, thawed
2 skinless, boneless chicken breast halves - cut into thin strips
