Bookclub Chicken Salad
From “Favorites” by Grace Ivory Rock & Jane Ivory Metcalf
Recipe type: Main Dish, Salad
  • 6-8 chicken breasts
  • 8 ounces slivered almonds
  • 4 tablespoons sugar
  • 2 bags European blend salad mix
  • 1 head iceberg lettuce, torn into pieces
  • 1 pound bacon, cooked and crumbled
  • 1 cup raisins or craisins
  • 1 cup shredded Mozzarella cheese (or Feta and/or Apricot Stilton)
  1. Cook chicken breasts for 30 minutes at 350 degrees (or in the microwave on high 4-6 mins, or until done). Cool and cut into small pieces. In a small skillet sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool.
  2. Mix all ingredients together and top with sweet red onion dressing.
Recipe by This Week for Dinner at