Chicken Breast Salad
|Boned chicken breasts||8|
|Cream cheese||3 Ounce (1 Package)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Chopped green onion||1|
|Tomatoes||3 Large, peeled and chilled|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Pitted ripe olives||3|
Cook chicken breasts until tender (you can either pan-fry them in butter, covered to keep them moist, or simmer them in broth).
Remove skin and pat dry.
Mix together thoroughly the cream cheese, mayonnaise, lemon juice, lemon peel, salt, and onion.
Coat rounded side of each piece of chicken completely with cheese dressing.
Arrange crisp lettuce on 8 dinner-sized plates.
Cut tomatoes into 8 thick slices and place on lettuce.
Sprinkle with salt and pepper.
Arrange a coated chicken breast on each tomato slice.
Halve and peel avocados, and cut each half into 4 slices; place 2 avocado slices on each plate.
Sprinkle chicken with toasted almonds and garnish with ripe olives.