Jane's Crunchy Poppyseed Chicken Salad

Another contribution to the Recipe Round Up from a non-blogger:

Here’s a great summer salad recipe:

4 cups broccoli slaw (or rainbow — broccoli, califlower and carrot slaw)
2 large red peppers, thinly sliced (about 2 cups)
4 medium carrots, shredded (about 2 cups)
1 can pineapple tidbits, drained (or mandarin oranges drained)
1 cup chicken breast cooked and cut up
1/2 cup creamy poppyseed dressing
1/4 cup cashews (or peanuts or almonds)

Combine all ingredients except dressing and cashews in large bowl.

Add dressing; toss to coat.

Sprinkle with cashews just before serving.

This is a great way to use leftover chicken. And because it’s all cold, you don’t heat up the kitchen in the summertime.

Check out the other salad recipes in today’s Recipe Round Up. 

Comments

[violet]

Thanks, Jane (and Rebecca). This sounds very good!