Name: Lime-Berry Chicken Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - cut into thin strips - 2; Frozen limeade concentrate, thawed - 3 tablespoons; Black pepper - ¼ teaspoon; White sugar - ⅓ cup; White vinegar - ½ cup; Salt - 1 teaspoon; Ground dry mustard - 1 teaspoon; Dried minced onion - 1 teaspoon; Vegetable oil - 1 cup; Poppy seeds - 1 tablespoon; Baby spinach leaves - 1 pound; Sliced fresh strawberries - 2 cups; Sugar snap peas, ends and strings removed - 1 cup; Pecan halves - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lime-Berry Chicken Salad

1. Skinless, boneless chicken breast halves - cut into thin strips - 2

2. Frozen limeade concentrate, thawed - 3 tablespoons

3. Black pepper - ¼ teaspoon

4. White sugar - ⅓ cup

5. White vinegar - ½ cup

6. Salt - 1 teaspoon

7. Ground dry mustard - 1 teaspoon

8. Dried minced onion - 1 teaspoon

9. Vegetable oil - 1 cup

10. Poppy seeds - 1 tablespoon

11. Baby spinach leaves - 1 pound

12. Sliced fresh strawberries - 2 cups

13. Sugar snap peas, ends and strings removed - 1 cup

14. Pecan halves - ½ cup

How to cook deliciously - Lime-Berry Chicken Salad

1. Stage

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. Stage

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. Stage

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