Recipe: California Chicken Salad

California Chicken Salad

1 small head iceberg lettuce, washed, dried, and torn into bits
1 small head Romaine lettuce, washed, dried, and torn into bits
2 whole cooked boneless chicken breast
1 orange, peeled and sectioned
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. Cut the boneless chicken breast into 1/2 - inch cubes. Add the chicken to the salad bowl. Next, add the orange, 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. You could make the salad a day ahead of time. Then place lettuce, chicken, orange, apple, and celery in a large zip able plastic storage bag. Pour the dressing into a plastic container and seal. Place both the lettuce fixings and dressing in ice chest. Put the almonds in a small container, the do not need to be in the ice chest. At the picnic or tailgate site and just before serving, add the almonds. Then pour in the dressing. Re-zip the bag and toss. Then place in paper bowls. Makes 4 servings.