Directions:
- In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours.
- Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1018.47 Kcal (4264 kJ) | ||
| Calories from fat | 750.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.41g | 128% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 691.26mg | 29% | |
| Potassium | 634.68mg | 14% | |
| Total Carbs | 54.02g | 18% | |
| Sugars | 45.02g | 180% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 22.76g | 46% | |
| Vitamin C | 71mg | 118% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 57.7mg | 320% | |
| Calcium | 96.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 231.13 Kcal (968 kJ) | ||
| Calories from fat | 170.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.93g | 128% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 17% | |
| Sodium | 156.87mg | 29% | |
| Potassium | 144.03mg | 14% | |
| Total Carbs | 12.26g | 18% | |
| Sugars | 10.22g | 180% | |
| Dietary Fiber | 1.56g | 28% | |
| Protein | 5.17g | 46% | |
| Vitamin C | 16.1mg | 118% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 13.1mg | 320% | |
| Calcium | 22mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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