3 tablespoons thawed limeade concentrate
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
DRESSING:
1/2 cup white vinegar
1/3 cup sugar
1 teaspoon dried minced onion
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup canola oil
1 tablespoon poppy seeds
SALAD:
1 package (6 ounces) fresh baby spinach
2 cups sliced fresh strawberries
1 cup fresh sugar snap peas, trimmed
1 small red onion, chopped
1/2 cup pecan halves, toasted
1. In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours.
2. Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
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. In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.
Prize Winning Recipe
Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious.
TOTAL TIME: Prep: 30 min. +marinating Cook: 15 min.
YIELD: 4 servings plus 1 cup leftover dressing.
Nutrition Facts
1 each: 479 calories, 35g fat (3g saturated fat), 47mg cholesterol, 167mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 22g protein.