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Chicken-Spinach-Strawberry Salad

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield 6 to 8 servings


  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/3 cup red wine vinegar
  • 1 teaspoon onion juice
  • 1 cup vegetable oil
  • 1 tablespoon poppy seeds (optional)
  • 1 cup sliced almonds
  • 6 cups torn fresh spinach
  • 1 quart strawberries, sliced
  • 3 kiwifruit, peeled and sliced
  • 3 cups chopped cooked chicken

How to Make It

  1. Process first 5 ingredients in a blender until smooth, stopping once to scrape down sides.

  2. Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired. Chill.

  3. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

  4. Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.