CHICKEN SALAD

Let's face it--Heidi has been carrying the weight of "Food for Thought" for the past several months. I'm impressed with her endurance and willingness to pull the rest of us along on her apron strings. Heidi, I'm back & ready to support. Thank you for your many recipes & inspiration. Keep them coming!

This is the recipe I'm going to try this week. I'm a little bit sick of my STANDARD chicken salad recipe & this sounds delightful. Eric will be thrilled with the bacon addition! I'll let you all know how it goes.

- 6-8 chicken breasts

- 8 ounces slivered almonds

- 4 tablespoons sugar

- 2 bags European blend salad mix

- 1 head iceberg lettuce, torn into pieces

- 1 pound bacon, cooked and crumbled

- 1 cup raisins or craisins

- 1 cup shredded Mozzarella cheese (or Feta and/or Apricot Stilton)

Cook chicken breasts for 30 minutes at 350 degrees (or in the microwave on high 4-6 mins, or until done). Cool and cut into small pieces. In a small skillet sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool.

Mix all ingredients together and top with sweet red onion dressing.

Sweet Red Onion Dressing

makes about 1 quart

- 1/2 red onion, or less if onion is large

- 2 cups sugar

- 4 teaspoons dry mustard

- 1 teaspoon salt

- 1 cup red wine vinegar

- 2 cups vegetable oil

Finely chop red onion in food processor (or blender). Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss with salad.