Popeye Chicken Salad - cooking recipe

Ingredients

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

Preparation

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).
To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
Pour some of the dressing over the salad ingredients (you may not need all the dressing).
Toss the salad gently but until thoroughly coated.
Add more dressing if needed; serve.