Chicken Salad a la Russe

Summary

Yield
4 Servings
SourceMary 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 pecans

Instructions

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.