Tangy Chicken Salad
 

Tangy Chicken Salad

1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing

In a large salad bowl, first add the iceberg lettuce and then the
Romaine. Add the chicken to the salad bowl. Next, add the oranges, apple,
celery. Lightly toss the ingredients and then place in refrigerator to
chill. About 15 minutes before serving, take out of refrigerator and add
the almonds. Then pour the dressing and again toss. Add the salad to
small salad bowls and serve.

Yield: 4 Servings
Categories: Salads, Appetizers, Picnics
http://www.thedailyrecipe.com

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