Chicken-Spinach-Strawberry Salad

Chicken-Spinach-Strawberry SaladRecipe
Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from

Southern Living


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


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

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.

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

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