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Potpourri Restaurant Chicken Salad With Poppy Seed Dressing Recipe

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This recipe for Potpourri Restaurant Chicken Salad With Poppy Seed Dressing is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Salad:
6 Boneless Chicken Breasts
1 Large Onion cut in pieces
3 Celery Stalks cut in pieces
2 Celery Stalks, coarsely chopped
2 Green Onions, finely chopped
1 tablespoon parsley
1 Apple, peeled and finely chopped
1 cup mayonnaise
Salt and black pepper to taste
Juice of one lemon

Poppy Seed Dressing:
1 cup vegetable oil
1/2 cup red wine vinegar
1 teaspoon salt
1/4 cup granulated sugar
1 tablespoon dry mustard
1 tablespoon grated onion
1-1/2 tablespoon poppy seeds
Directions:
Directions:
Chicken Salad:
In a large pot simmer chicken breast , onion and celery pieces in water until chicken is done ( about 1 hour). Remove chicken from broth; discard onion and celery; if you want you can save broth for later use. Cool chicken thoroughly;cut in chunks. Combine with rest of ingredients in a large bowl an gently stir until blended. Serve on a bed of lettuce with fresh fruits such as cantaloupe, strawberries, and grapes etc. Drizzle poppy seed dressing over salad. Makes about six to eight servings

Poppy seed Dressing:
In container of electric blender, combine oil, vinegar, salt, sugar, dry mustard and onion. Cover and blend on low speed until ingredients are combined. Add poppy seeds; whisk just to mix. Store, covered, in the refrigerator up to one month. Bring to room temperature and shake well before serving. Makes 11/2 cups
Personal Notes:
Personal Notes:
This recipe is similar to the " D.H. Holmes Store Potpourri Restaurant Chicken Salad" that we used to eat years ago. For a little different taste you can add 1 teaspoon curry powder; mix with mayonnaise to the chicken salad.

 

 

 

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