Everything but the kitchen sink chicken salad
  • Cooking Time: 20
  • Servings: 8-10
  • Preparation Time: 25
  • 1/2 c sliced almonds
  • 3 T sugar
  • 1/2 head green leaf lettuce, torn into bite size pieces
  • 1/2 head romaine lettuce, torn into bite size pieces
  • 1 c chopped celery
  • 1 11 oz can mandarin oranges, drained
  • 1 ripe avocado, diced
  • 1 fuji apple, diced
  • 1 persimmon - the flat crunchy kind - peeled and diced
  • 1/4 c dried cranberries
  • 1/2 c crumbled bleu cheese
  • 3 diced chicken breasts, stir fried with garlic salt and lemon pepper
  • dressing
  • 1/2 t salt
  • 1/2 t pepper
  • 1/4 c canola oil
  • 1 t fresh parsley, chopped
  • 2 T sugar
  • 2 T balsalmic vinegar
  1. Place almonds in a nonstick pan and sprinkle with 3 T sugar
  2. Keep stirring over low heat until sugar melts and almonds are golden. Cool on foil
  3. Break apart and store until ready to serve salad
  4. Mix dressing ingredients together and shake to blend well
  5. Combine lettuce, celery, oranges, avocado, apple, persimmon, cranberries, bleu cheese, and chicken breast
  6. Shake dressing again right before pouring over salad - toss well and serve
I first had this salad at a church potluck, and it had so many items in it, I realized as I was picking out the stuff I didn't like, that I could, on my own, add in the things I liked, and that the dressing is so versatile it goes with almost anything!