California Chicken Salad
 
1 small  head iceberg lettuce, washed, dried, and torn into bits
1 small  head Romaine lettuce, washed, dried, and torn into bits
2   whole cooked boneless chicken breast
1   orange, peeled and sectioned
1   apple, cored, peeped, and cubed
1/2 cup  celery, chopped
1/2 cup  toasted almonds
1/2 cup  Catalina French dressing
 
In a large salad bowl, first add the iceberg lettuce and then the Romaine. Cut 
the boneless chicken breast into 1/2 inch cubes. Add the chicken to the salad 
bowl. Next, add the orange, apple, celery. Lightly toss the ingredients and 
then place in refrigerator to chill. 
About 15 minutes before serving, take out of refrigerator and add the almonds. 
Then pour the dressing and again toss. Add the salad to small salad bowls and 
serve. 
 
Picnicking & Tailgating: You could make the salad a day ahead of time. Then 
place lettuce, chicken, orange, apple, and celery in a large zip able plastic 
storage bag. Pour the dressing into a plastic container and seal. Place both 
the lettuce fixings and dressing in ice chest. Put the almonds in a small 
container, the do not need to be in the ice chest. 
At the picnic or tailgate site and just before serving, add the almonds. Then 
pour in the dressing. Re-zip the bag and toss. Then place in paper bowls. 
Makes 4 servings. 
 
 
 
 
(ID: 81196) Mirror: rec.food.recipes: Tue, Jul 16, 2002


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