Sunday, March 21, 2010

Broccoli Chicken Salad

1 can pineapple chunks
2 cups torn salad greens
2 cups torn spinach
2 cups broccoli florets, thinly sliced
1 green pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked chicken
1/4 cup vegetable oil
2 tbsp balsamic or red wine vinegar
1 tbsp poppy seeds
2 tsp sugar
2 tsp dijon mustard

Drain the pineapple, reserving 2 tbsp juice, set aside

In a large bowl combine the greens, spinach, broccoli, green pepper, red onion, chicken and pineapple.

In a small bowl combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice. Mix well and pour over salad.

No comments:

Pecan Pie Bars

~For crust: 2 sticks unsalted butter, softened ⅔ cup packed brown sugar 2⅔ cups all-purpose flour ½ teaspoon salt For topping: ...