CHICKEN ALA MONDO SALAD
Kneaders Bakery & Cafe Restaurant Recipe
Makes 1 large salad
3 cups lightly packed spring greens
1 grilled chicken breast, sliced
2 pieces cooked bacon, crumbled
3 tablespoons toasted almonds
1/4 cup grated mozzarella cheese
10-14 pieces of thinly sliced red onion
Poppy Seed Dressing:
1/2 cup vegetable or canola oil
1/4 cup red wine vinegar
2 tablespoons honey or agave
3 tablespoons granulated sugar
1 1/2 teaspoon poppy seeds
1/4 teaspoon salt
1 teaspoon minced shallot
1/4 teaspoon ground mustard
Salad: Add greens to a dinner plate or medium size bowl. Top with chunks of slices of chicken, bacon crumbles, toasted almonds, shredded mozzarella cheese and sliced red onion.
To make the dressing: In a small food processor or blender, combine the ingredients for the dressing minus the poppy seeds. Pulse or blend for 1 to 2 minutes or until the mixture is smooth and emulsified. Add the poppy seeds, stir and drizzle over the salad. Store any remaining dressing in the refrigerator for up to 3 days.
Notes: To toast the almonds, simply toss them in a dry skillet set over medium heat. Shake the pan every few minutes or so, when they start to become fragrant and lightly golden in color, remove them from the pan and allow them to cool before adding them to the salad.