Fruited Chicken Tossed Salad
Almonds add crunch to this refreshing salad from Dennis Vitale of New Preston, Connecticut. A homemade citrus dressing complements chicken, peach, and apricot sliced tossed with lettuce and spinach.
Ingredients
- 2 cups torn iceberg lettuce
- 1-1/2 cups torn spinach
- 1 cup julienned cooked chicken
- 1 medium peach, sliced
- 1 medium apricot, sliced
- 1/4 cup slivered almonds, toasted
- CITRUS SALAD DRESSING:
- 1/4 cup orange juice
- 4-1/2 teaspoons olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon dried tarragon
- 2 drops hot pepper sauce
- Salt and pepper to taste
Reviews
I can't give a complete review of this recipe because I only used this recipe as a base to use ingredients that I had on hand. I mixed together iceberg lettuce, spinach, cubed cooked chicken, sliced celery, yellow pepper and onion, dried cranberries and toasted pecans. I tossed it all with the citrus dressing (only changed to use raspberry vinegar instead of cider). It was very good and refreshing, though it seemed to be missing something...maybe some sort of crumbled cheese. Also I only used the amounts of the ingredients listed for the dressing and tossed it with at least double the amount of lettuce and chicken called for and that was plenty of dressing.