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Chicken Dinner Salad

Party.Freak's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken

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