Lime-Berry Chicken Salad Recipe

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.

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.

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