Strawberry Chicken Salad with Poppyseed Dressing

Poppyseed Dressing: 

• ¼ cup Imperial Sugar Extra Fine Granulated Sugar
• ¼ cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon poppy seeds

Salad:

• 6 cups baby field greens
• 2 cups chopped cooked chicken
• 2 cups strawberry slices
• ½ cup thinly sliced red onion
• 1 cup
• 1 cup Candied Pecans*
• ½ cup blue cheese crumbles

Cook's Tip: To make Candied Pecans: Combine ¼ cup Imperial Sugar® Light Brown Sugar, 2 tablespoons butter, 1 tablespoon water and ¼ teaspoon ground cinnamon in a non-stick medium skillet. Bring to a boil; reduce heat to medium. Add 1 cup pecan halves; cook and stir over medium heat for 5 minutes until toasted and coated with syrup.  Remove from heat and place on foil-lined baking sheet to dry.