Poppy Seed Fruited Chicken Salad
By
Pat Duran
@kitchenChatter
1
This photo by Betty Crocker recipes, inspired me to make my own salad and place it in this star design.
Hope you like my salad, in this star shape.
Hope you like my salad, in this star shape.
Ingredients
- 4 small
- boneless skinless chicken planks, cut in bite size pieces
- 1/2 c
- raspberry walnut vinaigrette
- 2 tsp
- poppy seeds
- 1/2 c
- diced red apple, cored but unpeeled
- 1/2 c
- red bell pepper, diced
- 1/4 c
- chopped almonds or walnuts, optional
- 1/2 c
- navel orange segments. diced
- 1/2 c
- red grapes, halved
- 1/2 c
- pineapple, chunks drained
- 1 small
- personal size seedless watermelon, sliced in 1/2
- 1/4 c
- mayonnaise, to taste
- 1/4 c
- light honey(dark is to strong)
- 1/4 c
- thawed limeade concentrate, undiluted
DRESSING:
How to Make Poppy Seed Fruited Chicken Salad
- 1Remove rind from melon and slice in 1-inch slices - stack 3 slices high and slice into 8- tri-angles. Stack the tri-angles in a circle like above photo forming a circle with pointed ends out- leaving a center open on a large cake plate; chill until ready to use.
- 2Put chicken pieces in raspberry vinaigrette in a ziploc freezer bag. Refrigerate to marinate for 1 hour. Remove chicken from marinade with tongs and discard marinade. Sauté chicken in 1 Tablespoon olive oil until cooked through, Chill.
- 3Mix the chicken, and fruit,nuts together in a large bowl.
Combine dressing ingredients and blend well - pour over chicken mixture in bowl, stir to coat evenly. - 4To serve. Fill center of melon star, mounding it up. Top with a few slivered almonds, if desired.
