Kiwi, Strawberry, and Chicken Salad
- 2 pints fresh strawberries, sliced
- 3 cups chopped cooked chicken
- 3 kiwi fruit, sliced
- 1 cup sliced toasted almonds
- Poppy Seed Dressing (recipe below)
- 6 cups fresh torn spinach leaves
Combine strawberries, chicken, kiwi fruit, almonds, and Poppy Seed Dressing in a bowl, and toss to coat with dressing. Arrange the spinach leaves on salad plates. Top with chicken mixture. Serves 8.
Poppy Seed Dressing
- ¾ cup sugar
- ½ cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon onion juice*
- ½ teaspoon dry mustard
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
Combine the sugar, vinegar, salt, Dijon mustard, onion juice, and dry mustard in a food processor or blender container, and process until smooth. Add the oil gradually, processing constantly until smooth. Stir in poppy seeds.
*Note: Onion juice can be found at some health food stores, or you can make our own by grating a mild ellow onion and then pressing the grates onion through a sieve. Or you can use a half teaspoon of onion powder.
This recipe first appeared in the October 2006 issue of Our State magazine and it comes from, Savoring the Seasons: Riverside, Craven Regional Medical Center Foundation, New Bern, N.C.,2000, $21.95.