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Chicken and Grape Salad with Poppyseed Vinaigrette with Bread and Butter by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipes, you will also need the following for this meal:

1 loaf

bread

butter, for bread

Recipes:

Chicken Poppyseed Salad by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I have 4 servings assigned to this salad, but you may find that you have lunch for tomorrow as well.

Ingredients:

2 whole

cooked chicken, cut into chunks (4 breasts = meat of 1 chicken)

4 c.

chopped celery

4 c.

green grapes, halved

oranges, peeled and cut into 1" pieces

1 head

lettuce

8 servings

poppyseed vinaigrette dressing

Directions:

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.

Poppyseed Vinaigrette Dressing by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1 T.

mayo

1 tsp.

dijon mustard

1/4 c.

fresh squeezed orange juice

1/4 c.

fresh-squeezed lemon juice

1 clove

garlic (1 clove= 1/2 tsp. powder)

1 tsp.

pepper

1 tsp.

salt

1/2 c.

olive oil

1 T.

poppy seeds

Directions:

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.