Bookclub Chicken Salad - I leave out the chicken when I want the salad as a side dish.
6 to 8 chicken breasts
Cook chicken breasts for 30 minutes at 350°. Cool and cut into small pieces.
Sugared almonds:
8 oz slivered almonds
4 Tbsp sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.
2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(Spring Mix and/or Romaine in place of either lettuce is fine)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, to taste
Dressing:
1/2 red onion
1 tsp salt
2 c sugar
1 c red wine vinegar
4 tsp dry mustard
2 c vegetable oil
For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. (This makes a LOT of dressing - I store it in a large Mason jar in the fridge - it lasts a long time!) Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.
Saturday, October 10, 2009
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