Thursday, April 1, 2010

Bookclub Chicken Salad

6-8 Chicken breasts (grilled, baked or fried)

Sugared almonds:
8 ounces slivered almonds
4 Tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar is dissolved-caramelized.

2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 pound bacon, cooked and crumbled
1 cup craisins
1 cup shredded Mozzarella cheese

1/2 red onion, or less if onion is large
2 cups sugar
4 teaspoons dry mustard
1 teaspoon salt
1 cup red wine vinegar
2 cups 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 to emulsify.

Toss chicken, lettuce, bacon, craisins, and cheese together in a large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

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