Berry, Nut and Chicken Salad

Rachel Smith

Chicken:
6 ea. chicken breasts
6 T. Poppy seed dressing (recipe follows or use store bought)

Coat each breast with 1 T. dressing. Marinate at least 30 min. before baking or grilling. To bake: 315 deg for 20-30 min or until done. Cool and cut into chunks.

Caramelized nuts:
2 C. pecans
1 C. sugar

Warm non-stick pan over medium heat. Add nuts and sugar. Stir constantly until sugar is melted and has coated the nuts. Immediately pour onto piece of wax paper on a cookie sheet to cool.

Salad:
2.5 lbs. chopped Romaine lettuce
2 c. fresh (or frozen) blueberries
2 2/3 C. fresh (or frozen) raspberries
24 strawberries, sliced.

Divide lettuce, chicken, caramelize4d nuts, and berries among 8 bowls. Serve with poppy seed dressing:

Poppy seed dressing

2 T. fresh onion
1/2 C. sugar
1/4 t. salt
3/4 t.. ground mustar
1/3 C. white vinegar
3/4 C. salad oil
1 T. mayonnaise
2 T. poppy seeds

Blend all ingredients, except poppy seeds, in blender for 1-2 min. Allow to stand at room temp for 30 min. to dissolve sugar. Blend again a few seconds. Stir in poppy seeds. Refrigerate 2-3 hours before using. Shake well. Print Recipe