Ingredients
3 tablespoons thawed limeade concentrate1/4 teaspoon pepper3/4 pound boneless skinless chicken breasts, cut into thin strips1 tablespoon canola oilDRESSING:1/2 cup white vinegar1/3 cup sugar1 teaspoon dried minced onion1 teaspoon ground mustard1/2 teaspoon salt1 cup canola oil1 tablespoon poppy seedsSALAD:1 package (6 ounces) fresh baby spinach2 cups sliced fresh strawberries1 cup fresh sugar snap peas, trimmed1 small red onion, chopped1/2 cup pecan halves, toasted
Preparation
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.
