Another great recipe from the Sisters Café. This is one of
the best salads EVER! Dave says so anyway, and I have to agree. Very easy
because you can prepare everything ahead of time, just grilling the chicken at
the last minute. Be sure you serve the chicken warm (not refrigerated). I think
this is a major factor in good grilled chicken salads. Chilling the grilled chicken looses a lot of flavor, and
just seems to toughen it up some. The steamed asparagus was my contribution to
this great salad.
Spinach leaves
Romaine leaves
Grilled chicken, sliced (marinated in Lemon Grilled Chicken
Marinade)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds
Steamed asparagus tips
Lemon Grilled
Chicken:
Juice of one lemon
3 Tb oil
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 lb chicken breasts
Marinate the chicken
for at least 8 hours or even overnight.
Grilling is best, but cooking in a skillet is great, too.
The Dressing
This makes way too
much dressing. Cut the recipe in half and you’ll still have a lot of dressing.
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds
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 generous amount of dressing before serving.
