During the summer, I am all about serving salads for dinner. This one is especially good, and super filling! Pair it with some fruit and bread, and you will have a fabulous dinner. This would also be perfect for a bridal or baby shower.
Chicken Poppy Seed Salad
Recipe from: The Sisters Cafe
1 1/2 large heads of romaine lettuce, chopped
4 chicken breasts, cooked and shredded
1/2 red onion, sliced paper thin (I prefer using a mandoline to get them extra thin)
1 lb. thick-cut bacon, cooked and crumbled
2 c. shredded mozzarella cheese
1 c. sliced almonds + sugar for candying
3/4 c. + 1 Tbs. sugar
1 tsp. salt
1 tsp. dry mustard
1/3 c. red wine vinegar
2 Tbs. Maui or Vidalia onion, grated
1 cup canola oil
1 1/2 Tbs. poppy seeds
Almonds: To sugar the almonds, place desired amount of sugar in a pan. Stir constantly over medium high heat for about 5 minutes, or until completely melted and light gold. Add sliced almonds to pan and stir quickly until well coated and slightly toasted. Remove from heat and place on wax paper. Let nuts cool and break into small pieces.
Dressing: Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds.
Toss all ingredients together with dressing before serving.