Chicken Poppy Seed Salad

1. 1

   In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours.

2. 2

   Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.

3. 3

   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.

4. 4

   In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.