Chicken Poppy Seed Salad

Total Time

Prep: 30 min. +marinating Cook: 15 min.


4 servings plus 1 cup leftover dressing

Updated: Oct. 16, 2022
Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
Chicken Poppy Seed Salad Recipe photo by Taste of Home


  • 3 tablespoons thawed limeade concentrate
  • 1/4 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon canola oil
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1 teaspoon dried minced onion
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup canola oil
  • 1 tablespoon poppy seeds
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups sliced fresh strawberries
  • 1 cup fresh sugar snap peas, trimmed
  • 1 small red onion, chopped
  • 1/2 cup pecan halves, toasted


  1. In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours.
  2. Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
  3. 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.
  4. In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.

Nutrition Facts

1 each: 479 calories, 35g fat (3g saturated fat), 47mg cholesterol, 167mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 22g protein.