Lime-Berry Chicken Salad


This salad combines many of my favorite Spring flavors including strawberries, snap peas, and lime. The homemade poppy seed dressing makes this salad outstanding!

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
8 salads


  • 2 skinless, boneless chicken breast halves - cut into thin strips

  • 3 tablespoons frozen limeade concentrate, thawed

  • ¼ teaspoon black pepper

  • cup white sugar

  • ½ cup white vinegar

  • 1 teaspoon salt

  • 1 teaspoon ground dry mustard

  • 1 teaspoon dried minced onion

  • 1 cup vegetable oil

  • 1 tablespoon poppy seeds

  • 1 pound baby spinach leaves

  • 2 cups sliced fresh strawberries

  • 1 cup sugar snap peas, ends and strings removed

  • ½ cup pecan halves


  1. Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.

  2. Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.

  3. Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.

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