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
1. 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.
2. 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.