Crunchy Chicken Salad

Chicken Salad
(Thank you Lisa Adams)
Serves: 12-14

6 to 8 chicken breasts
8 oz. sliced or slivered almonds
4 T. sugar
2 bags European blend salad mix OR 1 Costco container Spring greens OR/AND
2 bags baby spinach/1 small Costco container
1 head iceberg lettuce, torn into pieces
1 lb. bacon, cooked and crumbled (available, ready to go, at Costco—Kirkland brand)
1 cup craisins
1 cup shredded mozzarella

Dressing:
½ medium red onion, finely chopped
2 cups sugar
4 tsp. dry mustard
1 tsp. kosher salt
1 cup red wine vinegar
2 cups canola oil

Cook chicken breasts for 30 minutes at 350, or until juices run clear. Cool and cut into small pieces.

In a small skillet, sprinkle the four tablespoons of sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved. Stay at the stove as once everything is hot, it is VERY easy to burn the almonds. You should end up with almonds that have a nice sugar coat, not almond toffee.

Finely chop onion in a food processor. Add sugar, dry mustard, salt and vinegar. Blend until frothy. Slowly add oil.

Toss chicken, lettuce, spinach, bacon, craisins, and cheese together in a large salad bowl. Add the dressing little by little, and toss to coat. Sprinkle sugared almonds on top and serve.