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Diane Chicken Salad with Honey Poppy Seed Salad Dressing

Real Ratio 19:2
THM no
Special Diets 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

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

For Salad

  1. Toss the chicken (cold), lettuces, mandarin oranges, nuts, onion, and cheese in a large bowl.
  2. Cover a plate with the salad mixture then top with chow mein noodles.
  3. 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).
  4. Serve the Poppy Seed Salad Dressing in a small dish on the side.