Chicken Salad Helene

Serves: 6
Total Calories: 205


6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
Special Dressing (see below)
1 (6-ounce) package petite peas
3 chicken breasts, cooked and chilled
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced
1 avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onion thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
8 ounces bacon fried crisp and crumbled


In large bowl, toss together lettuce and spinach chill.

Prepare Special Dressing and chill at least 15 minutes or until ready to use.

Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.

Cut chicken into bite-size strips.

On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutritional Facts:

Serves: 6
Total Calories: 205
Calories from Fat: 58

This Chicken Salad Helene recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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