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TANGY CHICKEN SALAD




Source of Recipe


Hel
TANGY CHICKEN SALAD

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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
Categories: Salads, Picnic