Lime-Berry Chicken Salad

2 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons frozen limeade concentrate, thawed

¼ teaspoon black pepper

⅓ cup white sugar

½ cup white vinegar

1 teaspoon salt

1 teaspoon ground dry mustard

1 teaspoon dried minced onion

1 cup vegetable oil

1 tablespoon poppy seeds

1 pound baby spinach leaves

2 cups sliced fresh strawberries

1 cup sugar snap peas, ends and strings removed

½ cup pecan halves

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.