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Wednesday, October 17, 2012

Starla's Poppyseed Chicken Salad

INGREDIENTS
3T thawed limeade concentrate
1/4t pepper
3/4 lb. boneless skinless chicken breasts, cut into think strips
1T canola oil

DRESSING
1/2c white vinegar
1/3c sugar
1t dried minced onion
1t ground mustard
1/2t salt
1c canola oil
1T poppy seeds

SALAD
1PKG (6oz) fresh baby spinach
2c sliced fresh strawberries
1c fresh sugar snap peas, trimmed
1 small red onion, chopped
1/2c pecan halves, toasted

DIRECTIONS
In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. 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.
Divide spinach among four salad plates; top with strawberries, peas, onion and chicken. Drizzle each serving with 2T dressing; sprinkle with pecans. Refrigerate leftover dressing. Yield: 4 servings + 1c leftover dressing.

-Starla Davis
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