Here’s the recipe for the chicken salad I served at Hudson’s party the other night – for all those who asked..
from The Sisters Cafe – my favorite new food blog. Lots of yummy recipes here!
Chicken Poppy Seed Salad
Salad:
Spinach leaves
Romaine leaves
Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds
*Lemon Grilled Chicken:
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~2 large cloves)
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 lb chicken breasts
Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.
The best part... The Dressing**:
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.
This makes A LOT of dressing so be careful and use sparingly. I probably only used 1/4 of this for the salad I served Saturday night. But I like to keep some in the fridge and just sprinkle on for a quick salad at lunch…
2 comments:
Thanks!! I can't believe there were onions in it...those have bothered me this pregnancy but I didn't even taste them. That was SUCH a good salad!!!
I didn't put onions in the salad itself, just in the dressing so there weren't a whole lot so I don't think you really taste them. When I put htem in the salad I always pick them out so I decided to just skip them!
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