Thursday, October 9, 2008

Bookclub Chicken Salad

Best salad dressing ever! We use this dressing on every/any salad. Large crowd size.

6-8 chicken breasts
8 oz slivered almonds
4 TBS sugar
2 bags European blend salad mix
2 head romaine lettuce, torn in pieces (I usually only use Romaine Lettuce)
1 lb bacon, cooked and crumbled
1 cup Craisins
1 cup shredded Mozzarella cheese

(This makes a ton of dressing. I usually cut in half and it is plenty)
1/2 red onion or less if the onion is large (I start with a small amount of onion so it's not too strong)
2 cups sugar
1 tsp salt
2 cups vegetable oil
4 tsp dry mustard
1 cup red wine vinegar

Cook chicken breasts for 30 minutes at 350. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool. For dressing, chop onion into small pieces and put in blender. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Chill.

Toss chicken, lettuce, bacon, Craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top.