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Chicken Poppy Seed Salad Recipe

Chicken Poppy Seed Salad Recipe

Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 30 min. +marinating Cook: 15 min. YIELD:4 servings


  • 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
  • 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


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

Nutritional Facts

1 serving equals 479 calories, 35 g fat (3 g saturated fat), 47 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 5 g fiber, 22 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.