Cuban Chicken Salad

Shared by: Tammy

6 Points Per Serving

1 cup Tomato French Dressing or Catalina dressing

1 tablespoon lemon juice

1 1/2 cups boned, cooked chicken, in thin strips

1 cup ripe olives, sliced

1/3 cup green pepper, cut into strips

1/4 cup red onion, finely chopped

2 to 3 tablespoons pimiento, in thin strips

1 avocado, cut into crescents

4 cups shredded lettuce

Add lemon juice to the dressing. Refrigerate until ready to use.

Combine all salad ingredients except avocado Refrigerate.

Just before serving, add avocado. Arrange salad on bed of shredded lettuce. Shake dressing and pour over salad.

Makes 4 servings.

Calories: 278 per serving.

Diabetic exchanges per serving: fruit 0, vegetable 1, bread 0, milk 0, meat 2, fat 2