Chicken Poppy Seed Salad

• 3 tablespoons thawed limeade concentrate
• 1/4 teaspoon pepper
• 3/4 pound boneless skinless chicken breasts, cut into thin strips
• 1 tablespoon canola oil
• 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
• 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.

limeade concentrate, pepper, chicken breasts, canola oil, white vinegar, sugar, onion, ground mustard, salt, canola oil, poppy seeds, baby spinach, fresh strawberries, fresh sugar snap peas, red onion, pecan halves

Taken from www.tasteofhome.com/recipes/chicken-poppy-seed-salad/ (may not work)