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A green salad with breaded chicken nuggets, toasted walnuts and sweet and sour dressing. Ingredients:
Spring organic garden mix (bag)
Iceberg lettuce
2 chicken breasts
bread crumbs
walnuts, toasted lightly under broiler
various toppings
Sweet and sour dressing:
2 cups vegetable oil
2 cups sugar
small onion, chopped (more or less)
2 Tbs. mustard plain or dijon
2 Tbs. honey
2/3 cup vinegar
celery seed, garlic salt to taste
1/2-1 Tbs. poppyseed
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut chicken breasts into cubes, and toss in breadcrumbs to coat. Bake in a 450 degree oven till tested done, approx. 15-20 minutes.
In the meantime, combine all salad ingredients in a blender and process till blended. Place in a tightly lidded jar. (Will store for about 6 weeks.)
Place salad in a bowl, top with shredded cheese, hard cooked egg, chicken, walnuts, croutons and dressing.
This is great for lunch or even a simple dinner with homemade rolls. I've gotten raves about it. Prep time: 30-45 minutes Recipe submitted by: Kirstin
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