larkspur Recipe ⟶ Lime-Berry Chicken Salad

This salad combines many of my favorite Spring flavors including strawberries, snap peas, and lime. The homemade poppy seed dressing makes this salad outstanding!

Ingredients

• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons frozen limeade concentrate, thawed
• ¼ teaspoon black pepper
• ⅓ cup white sugar
• ½ cup white vinegar
• 1 teaspoon salt
• 1 teaspoon ground dry mustard
• 1 teaspoon dried minced onion
• 1 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 pound baby spinach leaves
• 2 cups sliced fresh strawberries
• 1 cup sugar snap peas, ends and strings removed
• ½ cup pecan halves

Cooking Directions

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.
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.
3. Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.

Nutrition Facts

• calories385.8
• carbohydrateContent21.5 g
• fatContent33.3 g
• fiberContent3.4 g
• proteinContent3.4 g
• saturatedFatContent4.1 g
• sodiumContent288.8 mg
• sugarContent15.4 g