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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. âRebekah Radewahn, Wauwatosa, Wisconsin Ingredients:
3 tablespoons thawed limeade concentrate |
1/4 teaspoon pepper |
3/4 pound boneless skinless chicken breasts, cut into thin strips |
1 tablespoon canola oil |
dressing: |
1/2 cup white vinegar |
1/3 cup sugar |
1 teaspoon dried minced onion |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1 cup canola oil |
1 tablespoon poppy seeds |
salad: |
1 package (6 ounces) fresh baby spinach |
2 cups sliced fresh strawberries |
1 cup fresh sugar snap peas, trimmed |
1 small red onion, chopped |
1/2 cup pecan halves, toasted |
Directions:
1. In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours.
2. Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
3. Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
4. Divide spinach among four salad plates; top with strawberries, peas, onion and chicken. Drizzle each serving with 2 tablespoons dressing; sprinkle with pecans. Refrigerate leftover dressing. Yield: 4 servings plus 1 cup leftover dressing.
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