Poppy Sesame Vinaigrette Tossed with Greens, Cranberries, Chicken and More!

This salad has quickly become a favorite around here.  

 It's now my go to salad when I am asked to bring a salad to any kind of get together.  I serve it with pan roasted chicken as a meal in itself.  It really is as good as it looks.  

And, it looks even better served in Tonquin purple transferware salad bowls.

The vinaigrette is gorgeous by itself.   After several experiments this is what I came up with that my entire family really likes.   Look.  After it settles, it separates and looks like this....pretty enough to give as a gift, don't you think?  Just shake it well to blend before serving.  The last batch of this I made, we used up over about a month and the flavor remained consistent.  So, if you're wondering about shelf life...at least a month but I would think maybe longer since it contains vinegar.  I do keep it refrigerated.

On a serious note, I've discovered that Trevor has a serious drinking problem....drinking dressing that is!

Nancy's Poppy Sesame Vinaigrette 

4 Tblsp roasted Sesame seeds
2 Tblsp Poppy seeds
1/2 Cup Olive oil
1/2 Cup Vegetable oil
1/2 Cup White Wine Vinegar
1/2 Cup Cider Vinegar
1/2 Tsp Paprika
4 Tsp minced dried Onion
1 Tsp dried Orange Peel
3/4 Cup Sugar

Combine all ingredients in leak proof container or bottle and shake well to dissolve sugar.  Shake well before serving.

Candied Nuts

1 1/2 Cups Walnut halves or pieces
1 1/2 Cups Pecan halves or pieces
1 1/2 Cups Almond Slivers 
1 Tblsp (appx) honey
1 Tblsp (appx) butter
1 tsp dried orange peel 

Melt butter and honey in sauce pan over medium heat.  Add nuts.  Toss to coat in honey butter mixture and cook, stirring often, for about 10 minutes or until they have browned a bit and become crunchy...so sample them along the way!  If you are going to make chicken right away, leave a couple of tablespoons of nuts in the pan.  Store in an airtight container or ziploc bag.  They will be a tad sticky due to the honey.

When I make this salad I will often make the vinaigrette, chicken and nuts ahead and then we will have enough to make a couple of meals from it. 

Pan Roasted Chicken Breasts

3-4 boneless, skinless chicken breasts, cut into chunks, pieces or strips ( I do this as they are cooking)

2-3 Tblsp candied nuts (recipe above)

1-2 Tblsp olive oil or butter (or a little of each)

Salt and Pepper to taste

After preparing the nuts, I leave a couple of tablespoons of them in the pan and smash them with the back of a wooden spoon.  I add about a tablespoon of olive oil and/or butter to the pan and cook about 3 chicken breasts in the pan until golden brown.  The nuts give the chicken the best flavor, but you can easily use leftover chicken whether it is grilled or roasted if you prefer.  

Salad

Mixed Greens of your choice (I use Romaine, Iceberg, Spinach with a little shredded carrots and red cabbage)
Pan roasted chicken breast 
Apple slices, thin - I am loving New Zealand, Jazz and Honey Crisp apples right now...perfect combo of sweet, tangy and crisp.  I hate gritty apples!
Blue Cheese Crumbles
Bacon Crumbles
Candied Nuts
Dried Cranberries

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