Summary
Yield | |
---|---|
Source | Mary Ellen Jenkins (1989) |
Prep time | 20 minutes |
Cooking time | 20 minutes |
Total time | 40 minutes |
Ingredients
2
chicken breasts (large, skinned and boned) 1
bottle Russian light dressing (8-oz) 1⁄4 t
salt 1
head iceberg lettuce (small) 6 oz
Swiss or Jarlsberg cheese (cubed) 4
plum tomatoes (cut into wedges) 2
avocados (medium, thinly sliced) 1⁄2 c
walnuts 1⁄4 c
pine nuts or pecansInstructions
About 20 minutes before serving: Cut chicken breasts into bite-sized pieces. In 10-inch skillet over high heat, heat Russian dressing and salt to boiling. Stir in chicken pieces; heat to boiling. Reduce heat to medium. Cook 10 minutes, or until chicken is fork-tender, stirring occasionally. Meanwhile, cut lettuce into chunks; use to line 4 dinner plates or a large bowl. Top with cheese, tomato wedges and avocado slices. When chicken is done, top salad with hot chicken mixture; sprinkle with nuts. About 835 calories per serving.