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Strawberry Chicken Salad with Poppyseed Dressing
Products Used
0
51
102
Prep Time:
15m
Yield:
4 servings
A refreshing chicken salad that combines strawberries, red onions, blue cheese, and pecans with an extremely light vinaigrette! The perfect meal for when you want to feel full, but not overstuffed. Light, bright, and full of protein and vegetables.
Products Used
Ingredients
Poppyseed Dressing
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon poppyseeds
Salad
- 6 cups baby field greens
- 2 cups chopped cooked chicken
- 2 cups strawberry slices
- 1/2 cup thinly sliced red onion
- 1 cup Candied Pecans
- 1/2 cup blue cheese crumbles
Directions
- For dressing: Combine sugar, oil, vinegar, sesame seeds and poppy seed in a small bowl; mixing until well blended.
- Combine greens, chicken, strawberries and red onion in a large bowl. Add dressing; toss lightly.
- Sprinkle with cheese and nuts, just before serving.
Dixie Crystals Insight
*Cook’s Tip: To make Candied Pecans: Combine 1/4 cup Dixie Crystals Brown Sugar, 2 tablespoons butter, 1 tablespoon water and 1/4 teaspoon ground cinnamon in a non-stick medium skillet. Bring to a boil; reduce heat to medium. Add 1 cup pecan halves; cook and stir over medium heat for 5 minutes until toasted and coated with syrup. Remove from heat and place on foil-lined baking sheet to dry.
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