Chicken, Blue Cheese & Almond Salad

Source: The Market on the Boulevard, Newport, RI

Yield: 24 servings; 2 cups each

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Nutritional Information:
Nutritional Information

Ingredients

•	Chicken, Blue Cheese & Almond Salad

•	2 cups Arrezzio white balsamic vinegar

•	3/4 cup SYSCO Classic pure honey

•	2-1/2 Tbsp. SYSCO Imperial Dijon mustard

•	6 cups SYSCO Imperial canola oil

•	7 lbs. SYSCO Classic cooked, diced white chicken, thawed

•	2 lbs. SYSCO Imperial fresh spinach leaves, cleaned

•	1 lb., 8 oz. SYSCO Imperial thinly sliced fresh red onions

•	1 lb., 4 oz. SYSCO Imperial julienne fresh red bell peppers

•	l lb., 4 oz. SYSCO Imperial crumbled blue cheese

•	10 oz. SYSCO Classic sliced almonds, toasted

Preparation

1.	For dressing, whisk vinegar, honey, and mustard together. Slowly beat in oil; season to taste with SYSCO Imperial salt and pepper. Set aside.

2.	Combine chicken, spinach, onions, peppers, cheese, and almonds. Toss thoroughly with dressing just before serving.