Ingredients
2 skinless, boneless chicken breast halves - cut into thin strips3 tablespoons frozen limeade concentrate, thawed1/4 teaspoon black pepper
1/3 cup white sugar1/2 cup white vinegar1 teaspoon salt1 teaspoon ground dry mustard1 teaspoon dried minced onion1 cup vegetable oil1 tablespoon poppy seeds
1 pound baby spinach leaves2 cups sliced fresh strawberries1 cup sugar snap peas, ends and strings removed1/2 cup pecan halves
Directions
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,
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