Chicken Dinner Salad
|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)|
|Lemon juice||1 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Snipped fresh dill||1 Tablespoon|
|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)|
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.