Popeye Chicken Salad

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups cubed cooked chicken
  • 34
    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
  • 12
    cup vegetable oil
  • 13
    cup sugar
  • 14
    cup balsamic vinegar
  • 14
    cup ketchup
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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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