Obsession: Champagne Dressing

Looking for the Dove Chocolate Truffle Giveaway?  It's here.
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As promised, here is the first of the recipes from last week's "Special Delivery".  I will post the Curry Chicken Salad recipe tomorrow.  As for the cookies... you'll have to see Betty Crocker about that one.  I just opened the bag, added the egg, oil, and water and rolled.  Sorry to disappoint, but I am NOT a baker.

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My favorite salad dressing is Girard’s Champagne. (NOT the low fat kind, because I don’t do low fat. The fat has all the flavor people.) I love it. I am obsessed. I also use it to marinate chicken sometimes, but on a salad is my favorite form.

Here’s how I do it.  I start with:

Lettuce (Use whatever is your favorite style, for me it is usually an Italian blend. And let me specify here also that I use bagged salad… no time for salad spinners!)

Chicken

Avocado

Cucumbers

Golden Raisins

Crumbled Feta Cheese

Candied Walnuts

First, I get out my garbage bowl (a la Rachael Ray... my favorite cooking utensil) and peel and seed the cucumber.

Then I dice the cucumber and the avocado, and add them to my salad bowl. 

Next, I put some candied walnuts in a baggy and crush them up to make smaller pieces.

Then it's time to add some feta cheese.

For the chicken I sometimes cook it myself, sometimes buy pre-cooked chicken strips, and sometimes use a rotisserie chicken from the grocery store.

Once all of the ingredients have been thrown in the bowl...

I am ready for add the piece de resistance... the dressing!

I have been known to just take my third helping directly from the salad bowl, and then lick it clean. I LOVE this salad.