Polish My Halo Spinach and Chicken Salad with Poppyseed Dressing

Polish My Halo Spinach and Chicken Salad with Poppyseed Dressing

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I finally finished packing the 13 bins that hold all of our Christmas decorations.  I always dread that task, but I finally managed to get it done, at least.

Last night’s soft homemade chicken taco dinner sort of went south.

Bill was supposed to be home early, so he could turn around and go back into town for his 7:00 meeting.

At 5:30, my homemade tortillas were warm, my chicken was warming in the oven, and the Mexican beer with a squeeze of lime had even been poured.

Then he looked at his phone.  I heard the same loud swear word 4 or 5 times.  Turned out the meeting had been changed to 6:00.  He felt awful for me.

Sigh.  Oh, well.  The only real problem was, keeping things warm has never been my forte.

I decided to yank everything from the oven so that it wouldn’t get overcooked or dried out.

When he did make it home, I just warmed everything in the microwave.  While he was gone, I was starving and had been picking away at the chicken.  By the time we sat down, all I could eat was one taco.

I was fine for an hour or so, and then, suddenly, I was starving again.  That afternoon I had discovered a missing box of crackers in the pantry.

Crackers, cheese and starvation are a recipe for disaster.  I indulged in a few, then closed the box firmly and put it near the front door, to go out to the freezer the next day.

Then I made ourselves some olive oil popcorn.  Whew.  Back in safe territory.

Tonight Bill will be working late, so I’m not going to bust my chops in the kitchen.  My idea of cooking for myself is to make a nice salad with some sautéed chicken.

I usually make a lemon vinaigrette with lemon juice, extra virgin olive oil, garlic and salt and pepper.   But I thought I’d try something different.

This recipe comes from Kayley at The Kitchen McCabe.com.  From the photo, it looks as though it uses some type of mayonnaise or cream, but no, it’s all good for you (the sugar, maybe not so much).  It looks like cream, but it’s just because it is emulsified in the blender.

Here’s her recipe:


This makes a large container of dressing. Store extra in the fridge-will keep for several weeks.


¾ C. White Vinegar

1½ C. Canola Oil (I’m using light olive oil)

¾ C. Sugar (I used ½ cup)

2 T. White or Yellow onion (I just eyeball a chunk of onion)

¾ teaspoon dry mustard


1½ T. Poppy Seeds


Place all ingredients except for the poppyseeds in a blender.

Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing.

Add the poppy seeds and pulse a few times until incorporated into the dressing.


I’m going to go downstairs right now and try this.

The key to not pigging out at dinner time is to have it prepared in advance, so you’re not tempted to whip up a grilled cheese sandwich when you’re starving to death.  It’s not even 3:00 yet, but I’m going to prepare this beautiful dinner salad right now, so I’ll be ready when I’m ready to break into those crackers that are lurking out in my garage freezer.

Polish My Halo Spinach and Chicken Salad with Poppyseed Dressing

Your choice:

Chicken breast, sliced and sautéed in extra virgin olive oil

Kosher salt and freshly ground black pepper

Orange MedallionsOrange Medallions

Fresh Spinach




Red bell pepper

Granny Smith apple, sliced


Walnuts (thank you, Joan!!) or Chopped Almonds

Feta or Goat Cheese, crumbled

If you aren’t familiar with how to cut orange medallions, here’s some tips.  The job is made so much easier with the proper knife.  This one is perfect for the job; it’s got a thin serrated blade.  If you don’t have one like this, here is an Amazon link for this Wusthof Gourmet 5-Inch Serrated Utility Knife.  http://amzn.to/2CP0Ngi

How to cut up orange medallions

Cut off both ends of the orange so it will sit flat on your cutting board.  Take your knife and angle it in such a way that it follows the curve of your orange.  You want to cut off all the pith, which is the bitter white outside layer.

When you’ve completely peeled the orange, hold it in the palm of your hand.  Note the white membranes that separate the orange sections.  Angling your knife, get as close to the membrane as you can and cut down and toward the center of each section.

Orange Medallions

Move to the other membrane on the other side of the section and repeat.  You’ll end up with beautiful medallions that have no membranes at all.  If you have some really tasty oranges, this step is worth it.

Polish My Halo Spinach and Chicken Salad

Now go polish that halo.





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