This morning I met with my friend Lindsey at her home for coffee, girl talk, online shopping, a walk around the neighborhood, and finally, a healthy and refreshing salad inspired by a family recipe.
Lindsey will be married two years this August. At her wedding shower guests were asked to share a cherished family recipe which were then collected into a book and gifted to the couple. This salad, called The Chicken Advent Salad, was her mother-in-law’s entry.
Bergenost Cheese (purchased at Grandpa’s Cheese Barn in Ashland, Ohio) and crackers were a great addition to the salad.
Due to not having them on hand, we prepared the recipe without chicken, olives, or onions and didn’t candy the almonds. It was amazing none-the-less. We complimented the meal with sweet strawberry wine from our local L’uva Bella Winery. Enjoy this spring salad on a beautiful spring day like we did!
Chicken Advent Salad
Ingredients:
Lettuce (Spring mix or whatever you prefer)
2 cups mandarin oranges or strawberries
1/3 cup black olives
1/3 cup red onion
feta cheese to taste
1 cup sliced almonds
2 lb. chicken (cooked & cubed)
Dressing:
1 tsp. salt
1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp. parsley
2 shakes of tabasco
Almonds:
1 cup slivered almonds
4 T butter
4 T sugar
Cook on low heat until thick and brown – cool on wax paper and break into pieces.
Mix all together and serve!