Chicken-Spinach-Strawberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup sugar |
1 teaspoon salt |
1 teaspoon dry mustard |
1/3 cup red wine vinegar |
1 teaspoon onion juice |
1 cup vegetable oil |
1 tablespoon poppy seeds (optional) |
1 cup sliced almonds |
6 cups torn fresh spinach |
1 quart strawberries, sliced |
3 kiwifruit, peeled and sliced |
3 cups chopped cooked chicken |
Directions:
1. Process first 5 ingredients in a blender until smooth, stopping once to scrape down sides.
2. Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired. Chill.
3. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
4. Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.
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