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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 each: 479 calories, 35g fat (3g saturated fat), 47mg cholesterol, 167mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 22g protein.

Reviews for Chicken Poppy Seed Salad

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juicyfruit007 User ID: 1404522 243098
Reviewed Feb. 2, 2016

"Just finished this. It was good!"

serinda12 User ID: 4517849 122429
Reviewed Nov. 11, 2014

"Took this recipe camping. I loved it because you can make the dressing up ahead of time and marinate the chicken in the ice chest as you travel up. This all means less work on your trip and more time for fun. We also served this buffet style with all the ingredients in separate bowls. This let even the picky family eaters enjoy the salad because they could build their own. And my non-salad eating father raved about it enough to request the recipe!"

csulliv6 User ID: 4906103 174141
Reviewed Aug. 19, 2011

"By far my favorite recipe from TOH! There was a lot of extra dressing which I will gladly use on any salad. The chicken came out great, I marinated over night since I have little time to prepare dinner in the evenings."

Phyllis Kesler User ID: 1378574 147249
Reviewed Jul. 4, 2011

"I used a citrus poppyseed dressing. I've found both Lime and strawberry poppyseed dressing, which are wonderful on this salad."

aug2295 User ID: 4631582 191728
Reviewed Jul. 15, 2010

"This came out delicious. I grilled the chicken and cut the dressing recipe in half and served at a BBQ and this was a hit!"

jmwachal User ID: 4059605 211810
Reviewed Jun. 9, 2010

"Oboy, is this ever good!"

eversbeaver User ID: 2223765 189577
Reviewed Jun. 6, 2010 Edited Mar. 16, 2015

"FAB! Grilled the chicken instead of saut?ing, the chicken had wonderful flavor. The dressing was great! Makes a jar of dressing that can be used later on other salads. I served it in a large bowl and doubled the greens."

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Wine Pairings

Light-Bodied White Wine

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