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Chicken Dinner Salad

Party.Freak's picture
  Boneless skinless chicken breasts 4
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Cream cheese 1 1⁄2 Ounce (Use 1/2 Of A 3 Ounce Package)
  Mayonnaise 2 Tablespoon
  Lemon juice 1 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Snipped fresh dill 1 Tablespoon
  Romaine leaves 4
  Thick tomato slices 4
  Seasoned salt 1 Teaspoon
  Toasted slivered almonds 2 Tablespoon
  Pitted avocado 1 , peeled
  Italian dressing/French dressing 1⁄4 Cup (4 tbs) (According To Choice)

Day before:
Cook chicken breasts in chicken broth, covered, 30 minutes, or until fork-tender; refrigerate in broth.
About 30 minutes before supper:
1. Remove chicken breasts from broth.
2. Mix cream cheese with mayonnaise, lemon juice, lemon peel, salt, and 1 tablespoon snipped dill. Use to spread over rounded side of each chicken breast.
3. On each of 4 supper plates arrange 2 or 3 romaine leaves; top each with a tomato slice, sprinkled with seasoned salt. Then top with a chicken breast; sprinkle with a few toasted almonds and a bit of snipped dill. Garnish with avocado, cut into eighths. Pass dressing.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1812 Calories from Fat 932

% Daily Value*

Total Fat 105 g161.9%

Saturated Fat 20.4 g102.1%

Trans Fat 0.2 g

Cholesterol 467.2 mg155.7%

Sodium 3600.9 mg150%

Total Carbohydrates 38 g12.7%

Dietary Fiber 16.4 g65.6%

Sugars 10.9 g

Protein 181 g361.2%

Vitamin A 101.4% Vitamin C 99%

Calcium 26.9% Iron 54.3%

*Based on a 2000 Calorie diet

Chicken Dinner Salad Recipe