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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | breasts, bone removed | Chicken breast, boneless, skinless | 1/2 | cups, chopped | Green onions | 8 | large | Hard boiled eggs, whites only | 1/4 | cup, chopped or diced | Sweet pickles | 1/4 | cup | Dijon mustard | 1/2 | cup | Light Italian salad dressing | 8 | tablespoons | Ranch salad dressing | 8 | cups shredded or chopped | Romaine lettuce |
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Steps
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Sequence
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Step
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| | 1 | Heat the oven to 400°F. Place the chicken breasts in baking dish, spaced slightly apart. Bake 30 to 40 minutes, until chicken is cooked all the way through. | | 2 | Place eggs in a pot and cover with cold water. Bring to a boil, cover, then reduce heat. Let simmer for 7-8 minutes, then remove from heat. Drain, cool in ice water and peel. | | 3 | When the chicken has cooled off, roughly chop the chicken into chunks. Chop the green onion, boiled egg whites, and sweet pickles. Set ingredients to the side. | | 4 | In a large bowl, whisk together the dijon mustard, light Italian salad dressing, and ranch salad dressing. Add all other ingredients to this bowl, and toss thoroughly. | | 5 | Serve chicken salad on top of a bed of torn romaine lettuce. |
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