Strawberry chicken salad

Yield: 1 servings

Measure 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

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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