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Sunday, July 11, 2010

Fruited Chicken Salad

Fruited Chicken Salad

3 tablespoons vegetable oil
3 tablespoons red wine vinegar
2 tablespoons sugar
3 tablespoons orange juice
1 teaspoon ground mustard
1 tablespoon poppy seed
10 cups torn fresh spinach
2 cans (11 ounces each) mandarin oranges, drained
2 cups fresh strawberries, hulled and halved
1-1/2 cups cubed cooked chicken
Combine first six ingredients in a jar with a tight-fitting lid; shake well. Chill for at least 2 hours. Just before serving, combine spinach, mandarin oranges, strawberries and chicken in a large salad bowl. Pour dressing over and toss lightly. Yield: 4 servings.

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