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Diane Chicken Salad with Honey Poppy Seed Salad Dressing

Course 19:2
Cuisine no
Author DF, EF

Ingredients

For Dressing

  • 1 c. organic white sugar
  • 1/2 c. raw honey, melted
  • 1/2 tbsp. dry ground mustard
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tbsp. Real Salt
  • 3/4 c. raw apple cider vinegar
  • 2 c. extra virgin olive oil
  • 1/2 tsp. ground black pepper
  • 1/8 c. poppy seeds

For Salad

  • 2 to 3 cooked chicken breast (marinated overnight in Honey Poppy Seed Salad Dressing), cubed
  • 4 c. Romaine lettuce, torn into bite-size pieces
  • 2 c. iceberg lettuce, torn into bite-size pieces
  • 6 mandarin oranges, peeled and segmented
  • 1/2 c. sliced almonds OR toasted chopped walnuts, toasted
  • 1 c. red onion, chopped (optional)
  • 2 c. monterey jack cheese, shredded
  • 1 c. chow mein noodles (optional)
  • fresh pineapple, peeled, cored, and cut into half-slices
  • small bunches of red grapes still on vine
  • strawberries

Instructions

For Dressing

  • In a medium bowl, mix together the sugar, honey, dry mustard, onion powder, garlic powder, salt, and half the vinegar.
  • Slowly mix in the oil then the other half of the vinegar. Blend well.
  • Add the pepper and poppy seeds and mix. Refrigerate any leftover.

For Salad

  • Toss the chicken (cold), lettuces, mandarin oranges, nuts, onion, and cheese in a large bowl.
  • Cover a plate with the salad mixture then top with chow mein noodles.
  • Arrange several slices of pineapple, a small bunch of grapes or two, and one or two strawberries decoratively around plate (perhaps fan the strawberries to make it more fancy).
  • Serve the Poppy Seed Salad Dressing in a small dish on the side.