I thought it was fabulous! Salad is my kind of thing! My husband Jason enjoys a good salad as well as the next manly man, but he doesn't really think strawberries and onions on a bed of fresh spinach mesh too well. But even he seemed to enjoy this pretty little salad.
Poppy Seed Chicken Salad
Submitted by Kathy Rairigh to Taste of Home Magazine3 Tbsp. thawed limeade concentrate
1/4 tsp. pepper
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. canola oil
Dressing:
1/2 cup white vinegar
1/3 cup sugar
1 tsp. dried minced onion
1 tsp. ground mustard
1/2 tsp. salt
1 Cup canola oil
1 Tbsp. poppy seeds
1 package (6 ounce) fresh baby spinach
2 cups sliced strawberries
1 cup fresh sugar snap peas, trimmed
1 small red onion
1/2 cup pecan halves, toasted (I cooked mine on the stove with a bit of butter and sugar for about five minutes to make them a bit sweeter...they were so good!)
In a large resealable plastic bag, combine limeade concentrate and pepper. Add the chicken, seal the bag and turn to coat. Refrigerate for 2 hours. Drain and discard the marinade. In a skillet, saute chicken in oil until it is no longer pink.
Divide spinach among four salad plates, to with strawberries, peas, onion and chicken. Drizzle each serving with 2 Tbsp. dressing and sprinkle with pecans. Serve immediately. Refrigerate leftover dressing.
