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–+ servings

Chopped Chicken Salad

Sheila
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Prep Time 20 minutes
Course Side Dish
Cuisine lunch, summer
Servings 8 people
Calories 738 kcal

Ingredients
  

  • 3 bunches of Romaine Lettuce cleaned and chopped
  • 5-6 Roma Tomatoes diced
  • 1 bunch Green Onions sliced thin
  • 1/2 pound Ditilini Noodles cooked al dente
  • 1 Roast Chicken chopped into small pieces (a roast chicken from your grocery store works great)
  • 8 ounces crumbled Feta Cheese
  • 1/2 head of Red Cabbage chopped
  • 1/2 pound thick cut Bacon cooked and crumbled
  • 2 firm Avocados diced into small pieces

Poppyseed Dressing

  • 1/3 cup White Sugar
  • 1/2 cup White Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Dry Mustard
  • 1 teaspoon grated Onion
  • 1 cup Vegetable Oil
  • 1 tablespoon Poppy seeds

Instructions
 

  • Make sure all of the ingredients are chop chop, chopped and then chopped again in to small bits.
  • Combine ingredients except for dressing
  • Put first 5 ingredients of Poppy Seed dressing in a blender for 30 seconds, with blender on high.
  • Slowly drizzle vegetable oil until completely incorporated.
  • Stir in poppy seeds. Store in mason jar in your refrigerator until ready to use.
  • Combine dressing and chopped Chicken Salad, let chill in the refrigerator for 2 hours. Enjoy

Nutrition

Serving: 1gCalories: 738kcalCarbohydrates: 30gProtein: 13gFat: 65gSaturated Fat: 11gPolyunsaturated Fat: 24gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 25mgSodium: 665mgPotassium: 691mgFiber: 9gSugar: 18gVitamin A: 444IUVitamin C: 7mgCalcium: 123mgIron: 2mg
Keyword chicken, easy
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