Twyla Sorrells's Recipe

Grilled Chicken Salad Salad

Category: Chef's Salads

Makes 2 lunch entrée (Chef's) salads
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For plating:

Herb Salad Mix - Enough to make a small salad bed on each plate.
(About 2 cups?)
Club, Ritz, or your favorite crackers - about 8 per person
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For the Grilled Chicken Salad

1 Grilled boneless, skinless chicken breast
(Leftovers work great)
1 - 2 Tbsp. minced onion
1/4 cup diced cucumber, peeled & seeded
6 - 8 maraschino cherries, chopped fine
2 or 3 sweet gherkins, minced
1/4 cup chopped toasted almonds
2 or 3 Tbsp. crumbled bleu cheese
Bacon, Yogurt, Poppy Seed Dressing

Mix well and let set while making the dressing and plating the herbs.
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For the Bacon, Yogurt, Poppy Seed Dressing

1/4 - 1/2 cup plain Greek yogurt
1 Tbsp. sugar or stevia
1 - 2 tsps. poppy seeds
1 Tbsp. apple cider vinegar
2 Thick slices bacon, cooked tender (not crunchy) and chopped
Drippings from the bacon

Blend well and mix with the grilled chicken mixture.
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To Plate: On 6 or 8 inch plates, preferably chilled, make a bed of herb salad mix. It doesn't need to be very much as the chicken salad is the centerpiece of the salad. Place the well-mixed chicken salad in a neat heap in the center of the salad, spreading it out to about 1/2 - 1 inch inside the edge of the herbs. Put the crackers on the side of the plate in a decorative fashion. Serve cold.

Note: This may be made a few hours before serving and kept covered with plastic wrap in the fridge, but of course it's better served immediately. If making early, be sure to leave the crackers off until just before you serve to prevent their becoming soft.

Note: The chicken breast was seasoned while grilling with garlic powder and sea salt, and lightly drizzled with Liquid Smoke®.