Chicken Dinner Salad Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Boneless skinless chicken breasts4
 Canned chicken broth13 3⁄4 Ounce (1 Can)
 Cream cheese1 1⁄2 Ounce (Use 1/2 Of A 3 Ounce Package)
 Mayonnaise2 Tablespoon
 Lemon juice1 Teaspoon
 Grated lemon peel1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Snipped fresh dill1 Tablespoon
 Romaine leaves4
 Thick tomato slices4
 Seasoned salt1 Teaspoon
 Toasted slivered almonds2 Tablespoon
 Pitted avocado1 , peeled
 Italian dressing/French dressing1⁄4 Cup (4 tbs) (According To Choice)

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 mg

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

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.
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