Diane M's Loaded Chicken Salad
By
Diane M.
@dinee
1
This is a delicious sweet and savory chicken salad. I like it because it is nice and light without all the mayo. It can be a main course or a side. The dressing is a pretty, pink, sweet onion dressing, but you can use your own dressing if it suits you! (this recipe makes a lg. amt, and the picture shown is only 1/2 a recipe!)
Ingredients
- 1
- head of red leaf lettuce
- 1
- head green leaf lettuce
- 1
- head of iceberg lettuce
- 8 oz
- mozzerella cheese, shredded
- 6 oz
- parmesan cheese, shredded or shaved
- 1 c
- dried cranberries
- 8 oz
- bacon, cooked, crumbled
- 1/2 c
- sliced almonds (or cashews)
- 3 c
- cooked chicken (rotisserie is fine, but not canned)
- 1/2
- sweet onion
- 3/4 c
- sugar or splenda
- 2 tsp
- dry mustard
- 1/2 c
- red wine vinegar
- 3/4 c
- canola oil
How to Make Diane M's Loaded Chicken Salad
- 1Chop or break into bite-sized pieces, washed and dried lettuce. Place in a lg. bowl. Add cheeses, cranberries, bacon,almonds, and chicken.
- 2In a blender or food processor, combine onion, sugar or sweetner, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed.
- 3If you are serving immediately, you may pour the dressing on the salad and toss, or you can just serve it along side the salad. Serves 18!
