Pasta Poppyseed Salad

Believe it or not we had this at Girls Camp a few years ago. Our camp cook was unbelievable (the same one who served Kalua Pig). Again, you will have to adjust the proportions accordingly, this recipe doesn't serve that many.

1/2 cup sliced almonds
1 Tablespoon sugar
1/2 Tablespoon butter, melted
1/2 cup cooked rotini or corkscrew pasta
1 boneless, skinless chicken breast
2 cup chopped lettuce greens (romaine and iceberg)
1/4 cup shredded Swiss cheese
1/4 cup (or to taste) sliced button mushrooms
1/2 cup (or to taste) poppyseed dressing
1 large strawberry

Prepare sugared almonds: Mix sugar and butter. Coat sliced almonds in sugar-butter mixture. Bake at 350 degrees for seven minutes. Stir and return to oven for seven more minutes. Let cool.

Cook pasta; drain.

I'm trying to find the poppyseed dressing she used. I'll post it when I find it, but you can use a bottled poppyseed, I guess only more expensive:)

Prepare chicken: Brush or pour about one tablespoon of poppyseed dressing on the chicken breast and sprinkle with about 1 teaspoon of sugar. Bake in 350 degree oven for 30 minutes or until the chicken is done.

Mix lettuce greens, Swiss cheese, mushrooms, and pasta in a large bowl and toss well with poppyseed dressing.

Slice chicken breast and strawberry and arrange slices in a fan on salad. Sprinkle with sugared almond slices.