Delicious Chicken Salad

*Served at Julee's baby shower

**Note** This makes a big salad, so half the recipe if it's not for a large group.

Bookclub Chicken Salad

6 to 8 chicken breasts, cooked and diced (350 degrees for 30 minutes)

Sugared Almonds:
8 oz slivered almonds
4 Tbs sugar

In small skillet, sprinkle sugar over almonds and cook over medium-high heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 lb bacon, cooked and crumbled
1 c. craisins
1 c. shredded Mozzarella cheese
red grapes, halved

Dressing:
1/2 red onion, or little less if onion is large
2 cups sugar
4 tsp dry mustard
2 tsp salt
1 c. red wine vinegar
2 c. vegetable oil

For dressing, chop red onion and put in blender or food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, cheese and grapes together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.