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, about 8 minutes. Remove skillet from the heat and set aside.
- Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
- Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.64 Kcal (2151 kJ) | ||
| Calories from fat | 364.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.45g | 62% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 585.85mg | 24% | |
| Potassium | 647.62mg | 14% | |
| Total Carbs | 28.35g | 9% | |
| Sugars | 22.16g | 89% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 16.19g | 32% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 30.4mg | 169% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 183.55 Kcal (768 kJ) | ||
| Calories from fat | 130.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.46g | 62% | |
|---|---|---|---|
| Cholesterol | 12.44mg | 12% | |
| Sodium | 209.36mg | 24% | |
| Potassium | 231.43mg | 14% | |
| Total Carbs | 10.13g | 9% | |
| Sugars | 7.92g | 89% | |
| Dietary Fiber | 1.55g | 17% | |
| Protein | 5.78g | 32% | |
| Vitamin C | 17.8mg | 83% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 10.9mg | 169% | |
| Calcium | 35.7mg | 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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