I have been meaning to share this recipe with you guys for awhile now because it has become a staple around our house and everytime I make it for an event, it gets amazing reviews and dozens of requests for the recipe. We actually call this salad Steph's Chicken Salad in our family because my cute sister-in-law was the one who introduced it to us all and she always makes it. This salad makes a lot so it's great for a party or to have left overs for the week, just don't toss the dressing if you aren't planning on eating it all. And also the dressing makes a ton, so save it in a jar in your fridge and you'll love having it on hand. You can also make it with or without avocado because that is just what I like on it, but the original recipe doesn't call for it. Hope you enjoy!!

BOOKCLUB CHICKEN SALAD

| INGREDIENTS |

6 to 8 chicken breasts [cooked and cut into pieces]

8 oz slivered almonds [toasted with butter and sugar]

2 bags european blend salad mix

1 head iceberg lettuce [chopped]

1 pound bacon [cooked and crumbled in pieces]

1 cup craisins

1 cup shredded mozzarella cheese

| DRESSING |

1/2 red onion

1 cup sugar

4 teaspoons dry mustard

1 teaspoon salt

1 cup red wine vinegar

2 cups vegetable oil

Finely chop red onion in blender. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss lettuce, chicken, bacon, craisins, avocado and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.