Popeye Chicken Salad
Ready In: 45 mins
Serves: 6
Ingredients
- 2 1⁄2 cups cubed cooked chicken
- 3⁄4 lb fresh spinach, washed, dried, and torn (or 10 oz. bag spinach leaves or two 6 oz. bags baby spinach leaves)
- 1 (8 ounce) can water chestnuts, rinsed, drained, and chopped
- 3 -4 green onions, chopped
- 1 cup fresh bean sprout, rinsed and dried
- 4 slices bacon, cooked until crisp, drained and crumbled
- 4 hard-boiled eggs, peeled and sliced
Dressing
- 1⁄2 cup vegetable oil
- 1⁄3 cup sugar
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup ketchup
Directions
- Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
- To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
- Pour some of the dressing over the salad ingredients (you may not need all the dressing).
- Toss the salad gently but until thoroughly coated.
- Add more dressing if needed; serve.
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