Lime-Berry Chicken Salad

I haven't tried this recipe yet but I am posting it for safe keeping because it looks so yummy.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  boneless skinless chicken breast halves, cut into thin strips
• 3  tablespoons frozen limeade concentrate, thawed
• 1⁄4 teaspoon black pepper
• 1⁄3 cup white sugar
• 1⁄2 cup white vinegar
• 1  teaspoon salt
• 1  teaspoon  ground dry mustard
• 1  teaspoon  dried minced onion
• 1  cup  vegetable oil
• 1  tablespoon poppy seed
• 1  lb  baby spinach leaves
• 2  cups  sliced fresh strawberries
• 1  cup sugar snap pea, ends and strings removed
• 1⁄2 cup pecan halves

Directions

1. Toss chicken breasts, limeade, and pepper in a bowl.
2. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes.
3. Remove skillet from the heat and set aside.
4. Combine sugar, vinegar, salt, mustard, and onion in a blender and process for about 20 seconds.
5. With the blender on high speed, gradually add oil in a slow and steady stream.
6. Stir in poppy seeds.
7. Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken.
8. Serve with the poppy seed dressing.