Layered Salad With Poppy Seed Dressing

This is a gorgeous layered salad presented in a glass trifle bowl! As a side dish for your party, a little of this salad goes a long way in giving your guests a nutritious combination of fresh greens, oven roasted chicken, and a wonderful savory dressing. Also great for a lunch -or- as a main course for a light dinner. Would be lovely for Derby Day or Mother's Day. From Boar's Head via Kentucky Derby Party. Tip: To make this a vegetarian salad, you can easily replace the chicken chunks with cubes of cheese (such as cheddar or swiss) and/or hard-cooked eggs, and it is just as good. Enjoy!

• Ready In: 30 mins
• Serves: 6

Ingredients

• DRESSING

• 6  ounces  plain  Greek yogurt
• 1  cup  orange juice
• 1⁄3 cup canola oil
• 2  tablespoons apple cider vinegar
• 2  tablespoons honey
• 1  tablespoon poppy seed

• SALAD

• 2  cups  torn romaine lettuce
• 2  cups  peeled mangoes, slices
• 2  cups  thinly sliced fresh fennel
• 2  cups mixed berries, of choice (blueberries and sliced strawberries)
• 2  cups red leaf lettuce
• 2 1⁄2 cups  oven  roasted chicken breast, cubed (Boar's Head)
• 2  tablespoons  freshly chopped mint, plus a sprig for garnish
• 2  cups  mixed bite-size cubes honeydew and cantaloupes

Directions

1. Whisk the dressing ingredients just until creamy,and set aside (tip: pour the dressing into a glass gravy boat for easy serving).
2. Layer the salad in a glass bowl, such as a trifle bowl beginning with the Romaine lettuce.
3. Follow with the mango, fennel, berries, red lettuce, chicken, mint, and melon.
4. Drizzle the dressing over the top and crown with a sprig of mint.