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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken Cranberry Avocado Spinach Salad with Orange Poppy Seed Dressing Recipe

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This recipe for Chicken Cranberry Avocado Spinach Salad with Orange Poppy Seed Dressing is from Our Family Cookbook , 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:  
Dressing:

1/4 Cup Olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup orange juice (fresh or concentrate)
2 tbsp. lemon juice
2-3 tbsp. honey
2 tsp Dijon mustard
1 tbsp. poppy seeds

Salad:

1 lb chicken grilled
6 slices bacon, (chopped, cooked, drained)
9 oz baby spinach, wash and pat dry
2 medium avocados, cored and diced
1 cup crumbled feta (or bleu cheese)
3/4 cup sliced or slivered almonds, toasted
3/4 cup dried cranberries (Craisins)
1/4 tsp salt
Directions:
Directions:
Dressing: Add all dressing ingredients to blender or Bullet and pulse until emulsified. Pour into jar or serving vessel and stir in poppy seeds; refrigerate at least 1 hour.

Salad:

Chop bacon, fry until crisp and drain. Set aside.

Cut chicken into pieces and cook in skillet until cooked through.

Toast almonds in skillet or oven until they start to brown.

Add all salad ingredients to large bowl. Pour chilled dressing over salad and toss until coated. Serve immediately.
Personal Notes:
Personal Notes:
Serve with warm garlic bread sticks or garlic bread. I have served it with warm Beer Bread (recipe in this cookbook).

 

 

 

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