Description
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. —Rebekah 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
- 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
- 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
- In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours.
- Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
- 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.
- In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.
