Post by Jay on Jun 25, 2005 20:31:25 GMT -6
TANGY CHICKEN SALAD
INGREDIENTS:
1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing
DIRECTIONS:
In a large salad bowl, first add the iceberg lettuce and
then the Romaine. Add the chicken to the salad bowl. Next,
add the oranges, 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.
Yield: 4 Servings
Jay
INGREDIENTS:
1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing
DIRECTIONS:
In a large salad bowl, first add the iceberg lettuce and
then the Romaine. Add the chicken to the salad bowl. Next,
add the oranges, 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.
Yield: 4 Servings
Jay