Bookclub Chicken Salad

Recipe from Chelsea at www.mmmcafe.blogspot.com

6 to 8 chicken breasts

8 ounces slivered or sliced almonds

4 T. sugar

5 heads romaine lettuce

1-2 bags spinach

1 pound bacon, cooked and crumbled

1 cup craisins

1 cup shredded mozzarella cheese

Cook chicken breasts on the grill, in the oven or in a skillet. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

Dressing

1/4 red onion, or less if onion is large

1 cups sugar

2 tsp dry mustard

1/2 tsp salt

1/2 cup red wine vinegar

1 cups vegetable oil

Finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle almonds on top and serve.

Recipe from Ali

Serves 15-20.