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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't tried this recipe yet but I am posting it for safe keeping because it looks so yummy. 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:
1. Toss chicken breasts, limeade, and pepper in a bowl.
2. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes.
3. Remove skillet from the heat and set aside.
4. Combine sugar, vinegar, salt, mustard, and onion in a blender and process for about 20 seconds.
5. With the blender on high speed, gradually add oil in a slow and steady stream.
6. Stir in poppy seeds.
7. Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken.
8. Serve with the poppy seed dressing.
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