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Teriyaki Chicken Salad with Poppy Seed Dressing Recipe

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This recipe for Teriyaki Chicken Salad with Poppy Seed Dressing, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karla Wardell
Added: Wednesday, October 25, 2006


4 chicken breasts
1 head lettuce
1 can mandarin oranges, drained
1 c. sliced celery pieces
1/2 c. cashews, or almonds, chopped
1 red pepper, diced
3-4 onion stalks, sliced
1 can pineapple chunks, drained
1 green pepper, diced
2-3 kiwi’s, quartered
1 c. raspberries

Poppy Seed Dressing;
3/4 c. sugar
1 tsp. mustard
1 tsp. salt
1/3 c. white vinegar
1 1/2 tsp. Onion juice
1 c. salad oil (room temp)
1 1/2 T. poppy seeds

Marinate chicken breasts in Yoshida’s Gourmet Sauce for 2 hours, and then grill. Combine all salad ingredients and drizzle Poppy Seed dressing over. For dressing blend sugar, mustard, salt, and vinegar in blender on high speed. Stir in onion juice. Add oil slowly; beat 4-5 min in blender. Add 1/2 poppy seeds and blend. Stop blender and add the other half.
Serves 16.




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