Chicken Poppy Seed Salad

Name: Chicken Poppy Seed Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach; 237 milliliters canola oil; 1 teaspoon dried minced onion; 1 teaspoon ground mustard; 3 Tbsps thawed limeade concentrate; 118 milliliters pecan halves, toasted; 0 teaspoons pepper; 1 Tbsp poppy seeds; 1 small red onion, chopped; 1 teaspoons salt; 340 grams boneless skinless chicken breasts, cut into thin strips; 473 milliliters sliced fresh strawberries; 79 milliliters sugar; 237 milliliters fresh sugar snap peas, trimmed; 118 milliliters white vinegar

Chicken Poppy Seed Salad is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains approximately 23g of protein, 24g of fat, and a total of 430 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have pepper, salt, poppy seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. A few people really liked this main course. If you like this recipe, you might also like recipes such as Poppy Seed Chicken Salad, Poppy Seed Chicken Salad, and Poppy Seed Chicken Salad.

Instructions

In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours.

Ingredients you will need

Limeade Concentrate

Whole Chicken

Pepper

Equipment you will use

Ziploc Bags

Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.

Ingredients you will need

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Poppy Seeds

Mustard

Vinegar

Onion

Sugar

Salt

Cooking Oil

Equipment you will use

Blender

Divide spinach among four salad plates; top with strawberries, peas, onion and chicken.

Ingredients you will need

Strawberries

Whole Chicken

Spinach

Onion

Peas

Drizzle each serving with 2 tablespoons dressing; sprinkle with pecans. Refrigerate leftover dressing.

Ingredients you will need

Pecans

Equipment

Ziploc Bags

Frying Pan

Blender

Ingredients

Servings:

170grams

package fresh baby spinach 237milliliters

canola oil 1teaspoon

dried minced onion 1teaspoon

ground mustard 3Tbsps

thawed limeade concentrate 118milliliters

pecan halves, toasted 0teaspoons

pepper 1Tbsp

poppy seeds 1small

red onion, chopped 1teaspoons

salt 340grams

boneless skinless chicken breasts, cut into thin strips 473milliliters

sliced fresh strawberries 79milliliters

sugar 237milliliters

fresh sugar snap peas, trimmed 118milliliters

white vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Brick & Mortar Manchester Ridge Vineyard Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.