Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Cuban Chicken Salad




Source of Recipe


ws


Recipe Introduction


servings 4
points 6


List of Ingredients




1/4 cup red onion, finely chopped
1/3 cup green pepper, cut into strips
1 cup ripe olives, sliced
1 1/2 cups boned, cooked chicken, in thin strips
1 tablespoon lemon juice
1 cup Tomato French Dressing or Catalina dressing
2 to 3 tablespoons pimiento, in thin strips
1 avocado, cut into crescents
4 cups shredded lettuce

Recipe



Add lemon juice to the dressing. Refrigerate until ready to use.

Combine all salad ingredients except avocado Refrigerate.

Just before serving, add avocado. Arrange salad on bed of shredded lettuce. Shake dressing and pour over salad.