6 chicken breasts, grilled and cut into strips OR 1 cooked rotisserie chicken, shredded
1 bunch of spinach, washed, dried and torn into bite sized pieces
1/2 head of iceberg lettuce, torn into bite size pieces
1/2 cup thinly sliced FRESH mushrooms
1 cup cucumbers, thinly sliced with skin on
2 mangoes, peeled and diced
1/2 cup red onion, thinly sliced
poppy seed dressing
1. Mix spinach, lettuce, mushrooms, cucumbers, mangoes and red onion.
2. Add chicken.
3. If ready to serve, pour poppy seed dressing over salad and toss.
DRESSING:
1 tablespoon poppy seeds
1/2 cup white wine vinegar
1 cup canola oil
1/2 cup granulated sugar
1/4 of a medium onion, chopped
1 teaspoon salt
1/2 teaspoon dry mustard
Note: I was in a time crunch with 3 kids in baseball, church duties, home duties, etc. So knowing that I am often in such predicaments, I picked up Brianne's Creamy Poppy Seed dressing for this salad and it was super yummy. My sixteen year old son ate three bowls of "CHICK" food. I was so pleased!
