Kool Poppy Seed Summer Salad

Linda Franklin


When it is 100 degrees in the shade, who wants to cook? But everyone needs dinner; this is quick, easy and tastes like a gourmet salad from a ***** star eatery!

pinch tips: How to Core a Head of Lettuce



3-4 generous dinner portions


45 Min


No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
We love, love, love this salad. The dressing is the real star here, with an awesomely delicious flavor. Linda calls for canned chicken in her recipe, but we like using leftover rotisserie chicken instead. Either way is terrific!


2/3 c
olive oil
1/2 c
2 Tbsp
poppy seeds
1 Tbsp
honey mustard
1 tsp
1/3 c
lemon juice, fresh
1 large
head romaine lettuce, chopped
1 c
each sliced strawberries, mandarin oranges
1/4 c
chopped red onion
1 c
chopped walnuts
1 can(s)
white chicken breast (swansons)
1 large
english cucumber sliced thin
2 c
shredded swiss cheese

Directions Step-By-Step

Layer lettuce, chicken, strawberries, oranges, cucumbers, nuts, then red onion unto 3-4 serving plates. Set aside.
Mix and shake oil, lemon juice, mustard, sugar, salt and poppy seeds. Drizzle on each salad to taste. Top with shredded Swiss Cheese.
Serve with crusty Italian Bread; be sure you have enough to dip in the remaining dressing/just cannot resist!

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy