Thursday, April 19, 2012

Teriyaki Chicken Salad

Had Miss Genva over for dinner tonight - so after we ate almost a whole bag of Cheetos, we looked forward to something a little healthy!!  This was really good - but I would use 1/2 the dressing!  The dressing part makes it not so healthy, so I think cutting that in half would help - plus, it really didn't need that much!  YUMMY!!

3-4 Chicken Breasts, cooked in Teriyaki sauce, sliced thin
1 Large Bag of Spring Salad Mix
1 Can Mandarin Oranges, drained
1 Cup Celery, sliced
1 Red Bell Pepper, Sliced
1 Green Bell Pepper, sliced
1 Can Pineapple Chunks, drained
4 Green Onions, chopped
1 Cup Raspberries
1 Cup Cashews
Dressing (recipe follows)

In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.

Drizzle the dressing and top with cashews, serve immediately.

In a blender combine,
3/4 White Sugar
1 Teaspoon Dry Mustard
1/3 Cup White Vinegar
1 Tablespoon Diced, Purple Onion (yes, same thing as a red onion)
1 Cup Canola Oil
1 1/2 Tablespoons of Poppy Seeds

Blend the sugar, mustard and white vinegar on high until thoroughly mixed, this should only need a few pulses. Turn off the blender.

Add the purple onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil.

Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.

Chill and serve over the salad.

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