Diane Chicken Salad with Honey Poppy Seed Salad Dressing
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.