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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This salad combines many of my favorite spring flavors including strawberries, snap peas, and lime. The homemade poppyseed dressing makes this salad outstanding! Ingredients:
chicken |
2 boneless, skinless chicken breast halves cut into thin strips |
3 tbs. frozen limeade concentrate, thawed |
1/4 tsp. black pepper |
salad |
1 lb. fresh baby spinach, stems removed |
2 cups sliced fresh strawberries |
1 cup fresh sugar snap peas, cleaned, with strings removed |
1/2 cup pecan halves |
dressing |
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 |
Directions:
1. In a bowl, toss together chicken, concentrate, and pepper. Place chicken in a skillet over medium heat; cook until juices run clear, and chicken is lightly carmelized. Remove pan from heat; set aside. For dressing, in a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. Arrange baby spinach on four salad plates, top with berries, peas, pecans, and chicken. Serve with the dressing.
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