Chicken-Spinach-Strawberry Salad

1. 1

   Process first 5 ingredients in a blender until smooth, stopping once to scrape down sides.

2. 2

   Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired. Chill.

3. 3

   Bake almonds in a shallow pan at 350u00b0, stirring occasionally, 5 to 10 minutes or until toasted.

4. 4

   Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.