Popeye Chicken Salad

• 2 1/2 cups cubed cooked chicken
• 3/4 lb fresh spinach, washed, dried, and torn (or 10 oz. bag spinach leaves or two 6 oz. bags baby spinach leaves)
• 1 (8 ounce) can water chestnuts, rinsed, drained, and chopped
• 3 -4 green onions, chopped
• 1 cup fresh bean sprout, rinsed and dried
• 4 slices bacon, cooked until crisp, drained and crumbled
• 4 hard-boiled eggs, peeled and sliced
• Dressing
• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup

1. Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
2. To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
3. Pour some of the dressing over the salad ingredients (you may not need all the dressing).
4. Toss the salad gently but until thoroughly coated.
5. Add more dressing if needed; serve.

chicken, fresh spinach, water chestnuts, fresh bean sprout, bacon, eggs, dressing, vegetable oil, sugar, balsamic vinegar, ketchup

Taken from www.food.com/recipe/popeye-chicken-salad-132062 (may not work)