Ingredients
- Poppy Seed Dressing:
- 3 cups chopped cold roasted chicken (I bought pre-cooked at the store)
- 2 to 4 cups chopped lettuce (Boston and Living Butter Lettuce) combined
- 2 ribs celery chopped
- 2 green onions tops sliced in small slices
- 1 cup sliced fresh strawberries
- 2 fresh navel oranges sectioned
- 1 cup toasted chopped pecans chopped in large pieces
- 1/2 of a red onion sliced thin
- Salt and pepper to taste
- 3/4 cup white sugar or Splenda. I used Splenda and it is excellent in it)
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/3 cup apple cider vinegar
- 1 onion, grated, juice removed (I used Vadalia)
- 1 cup vegetable oil
- 1 1/2 tablespoons poppy seeds
- For the Dressing whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve.
Preparation
Step 1
To make salad chop the 3 cups of cold roasted chicken and place in a bowl, add the two ribs of chopped celery, and the 2 chopped green onions. then add a little salt and pepper to taste. Toss and set aside. Chop the three or four cups of lettuce and set aside.
Slice the 1 cup of strawberries and the 2 fresh navel oranges. Peel and section the navel oranges making sure there are no seeds.
Chop the one cup of pecans in large pieces and toast for a few minutes on top of the stove until just browned a little. Add a very small amount of salt to season them a little. Remove from burner and let cool until ready to use.
Build your salad using on the bottom the chopped lettuce, then put the chicken mixture in the center and out to the sides a little.
Add the sliced berries, the sliced navel oranges next and scatter around in a pretty pattern on top of the chicken.
Next add the chopped nuts and scatter over the salad and last add the very thinly sliced red onion and scatter round.
Pour the Poppy Seed Dressing over the top and let everyone pour their own to taste.
Is a wonderful hot summer day entree or salad and very pretty.