Strawberry chicken salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| ⅓ | cup | Vinegar |
| 1 | cup | Vegetable oil |
| 1 | tablespoon | Poppy seeds |
| 6 | cups | Fresh spinach |
| 1 | quart | Strawberries; sliced |
| 3 | Kiwifruit; peeled and sliced | |
| 3 | cups | Chopped cooked chicken |
| 1 | cup | Sliced toasted almonds |
Directions
In a blender or food processor, combine sugar, salt, dry mustard and vinegar. Turn on blender and mix ingredients. With blender on, add oil in a slow, steady stream. Pour into serving bowl and stir in poppy seeds. Cover and chill. Wash and thin spinach. Tear into bite-size pieces and place on serving plates. Top with strawberries, kiwi and chicken. Sprinkle with almonds. Serve with dressing. Yield: 8 servings.
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