Contest-Winning Summer Chicken Salad Recipe

Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170 °. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate. In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.