Bacon Chicken Salad

This is the yummy salad I brought to the Thanksgiving ward activity.

4-6 chicken breasts

Cook chicken breasts for 30 minutes at 350 degrees. Cool and cut into small pieces.

Sugared almonds:
8 oz. slivered almonds
4 T. sugar

In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool in single layer on wax paper. Chop or break up any clumps.

2 hearts of Romaine lettuce, torn or chopped
1 head Iceberg lettuce, torn or chopped
1/2 red onion, chopped
1 c. mushrooms, sliced
1 c. Mozzarella cheese, or Swiss or Italian blend
1/2 lb. bacon, chopped and cooked & drained
1 c. cottage cheese, liquid drained
1 c. Craisins, be generous

Dressing:
1 c. sugar
4 t.+ dry mustard ( I just used regular yellow mustard)
1 t. salt
2/3 c. apple cider vinegar or red wine vinegar
2 c. vegetable oil
1 T. poppy seeds

Mix together everything except oil in blender. Slowly add in oil. Store in fridge until ready to use. This makes a TON of dressing. But this recipe also makes a TON of salad!