Chicken and Grape Salad with Poppyseed Vinaigrette with Bread and Butter
by Jes Mostek
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In addition to the recipes, you will also need the following for this meal:
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1 loaf
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bread
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butter, for bread
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Recipes:
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Chicken Poppyseed Salad
by Jes Mostek
serves: 8
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I have 4 servings assigned to this salad, but you may find that you have lunch for tomorrow as well. |
| Ingredients: |
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2 whole |
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cooked chicken, cut into chunks (4 breasts = meat of 1 chicken) |
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4 c. |
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chopped celery |
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4 c. |
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green grapes, halved |
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4 |
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oranges, peeled and cut into 1" pieces |
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1 head |
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lettuce |
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8 servings |
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poppyseed vinaigrette dressing |
| Directions: |
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Cut up the meat, grapes, orages, and celery. Toss in a large bowl with the poppyseed vinaigrette dressing.
Rinse and dry the lettuce. Place a few lettuce leaves on each plate and top with a large scoop of salad.
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Poppyseed Vinaigrette Dressing
by Jes Mostek
serves: 4
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| Ingredients: |
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1 T. |
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mayo |
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1 tsp. |
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dijon mustard |
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1/4 c. |
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fresh squeezed orange juice |
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1/4 c. |
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fresh-squeezed lemon juice |
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1 clove |
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garlic (1 clove= 1/2 tsp. powder) |
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1 tsp. |
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pepper |
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1 tsp. |
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salt |
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1/2 c. |
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olive oil |
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1 T. |
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poppy seeds |
| Directions: |
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In a small bowl, whisk together the mayo, mustard, juices, garlic, salt, and pepper until all are well-combined and salt is dissolved.
While whisking briskly, slowly add the olive oil in a thin stream to emulsify the oil into the lemon juice mixture. After all the oil has been added, whisk in the poppy seeds.
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