Lime-Berry Chicken Salad

Ingredients

• 2 skinless, boneless 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 seeds
• 1 pound baby spinach leaves
• 2 cups sliced fresh strawberries
• 1 cup sugar snap peas, ends and strings removed
• 1/2 cup pecan halves

Directions

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.

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.

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