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
Description
In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours.
Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
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.
In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.
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