|Source||Mary Ellen Jenkins (1989)|
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.