On Saturday, March 17th, we commemorated our Relief Society Birthday with Temple service and a luncheon. We had such a wonderful, meaningful time serving together, making us all more aware of the value of sisterhood and friendships. Following is the salad that was served:
Book Club Chicken Salad
6-8 chicken breasts
8 oz sliced almonds
4 Tb. sugar
5 heads Romaine lettuce
10 -12 oz spinach
1 pound bacon
1 cup craisins
1 cup shredded Mozzarella cheese
Cook chicken breasts on the grill, in the oven, or simmer until cooked through. Cool and cut into small cubes.
In a small skillet, heat the almonds for a few minutes and then add the sugar and a pinch of salt. (I used less sugar than this recipe calls for). Stir until the sugar is coated onto the almonds and the nuts are toasty.
Dressing:
1/4 red onion
3/4 cup sugar
2 tsp dry mustard
1/2 tsp salt
3 Tb raspberry jam
1/2 cup apple cider vinegar
1 cup vegetable oil
Put all ingredients in a blender and blend until very smooth.
Toss all salad ingredients together and then toss with dressing.
Serve immediately.
Serves 15-20
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