Chicken Collage Salad
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced fresh garlic||1⁄4 Teaspoon|
|Ripe olives||1 Cup (16 tbs), sliced in wedges|
|Green bell pepper||1⁄2 , cut into strips|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Sliced pimento||2 Tablespoon|
|Shredded lettuce||4 Cup (64 tbs)|
|Avocado||4 , cut into crescents|
|Boneless cooked chicken||1 1⁄2 Cup (24 tbs), cut into strips|
Combine all ingredients in a container with a tight fitting lid. Shake well until thoroughly combined. Refrigerate for at least 30 minutes.
Just before serving, combine all salad ingredients except for avocado and chicken. Toss salad ingredients with enough dressing to lightly coat.
Arrange salad on a platter and place chicken strips and avocado slices on top of salad. Serve with remaining dressing on the side.