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.

Chicken Poppy Seed Salad

*From "The Sister's Cafe"

Chicken Poppy Seed Salad

Spinach leaves
Romaine leaves
Grilled chicken, sliced (Get a rotisserie chicken and dice it up)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.