Saturday, October 10, 2009

Bookclub Chicken Salad

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.

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