Chicken Poppy Seed Salad
This is one of the best salads I’ve ever had. It is certainly the best salad I’ve ever created at home. All of the components to this salad taste great on their own, but toss them all together, and you’ve got an out-of-this-world salad. The dressing is phenomenal! I plan to start making this dressing regularly instead of buying a store bought red wine vinaigrette. The grilled chicken has amazing flavor (and I plan to serve this chicken on its own for dinner sometime soon). The sugared almonds are so simple to make, but add a great sweet crunch to the salad. It was a huge hit at Easter Brunch-many people went back for seconds-but it would also make a great main dish. I’ve got it on the dinner menu for next week!
Now if I could just figure out how to duplicate the Chopped Asian Salad from benjy’s, I’d be in salad heaven!
Chicken Poppy Seed Salad
- Spinach leaves
- Romaine leaves
- Lemon Grilled chicken, sliced (recipe below, or grill with lemon pepper seasoning)
- Red onion, sliced thinly (omitted)
- Crispy bacon, crumbled
- Shredded mozzarella cheese
- Sugared almonds (Put sliced or chopped almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
- Poppy seed dressing (recipe below)
Lemon Grilled Chicken
- Juice of one lemon (~3 Tb lemon juice)
- 3 Tb oil
- 1 tsp minced garlic (~2 large cloves)
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1 lb chicken breasts
Poppy Seed Dressing
- 1 1/3 cup sugar
- 2 tsp salt
- 2 tsp dry mustard
- 2/3 cup red wine vinegar
- 3 Tb Maui or Vidalia onion, chopped
- 2 cups canola oil
- 3 Tb poppy seeds
🙂 OK, just HOW MANY posts do I have to write, “Is there no end to your greatness?!” I can’t eat salad with my gastroparesis, but I can eat cucumbers (go figure). So I plan to make this dressing and put it on some cucs!