3 to 4 lbs. boneless chicken breasts
Oil for frying
1 c. whole almonds
1 head Romaine lettuce, ripped into bite-size pieces (can substitute any kind of lettuce)
1/2 box alfalfa sprouts
1 c. crumbled bleu cheese
1 c. Swiss cheese, diced
1 lg. cucumber, peeled & sliced into 1/8 inch thick rounds
3/4 lb. mushrooms, cleaned & sliced
1 ripe avocado, peeled & cubed into sm. pieces

DRESSING:

6 tbsp. olive oil
4 tbsp. white tarragon vinegar
Salt & pepper to taste

1. Heat about 1/8 inch deep of oil in a large skillet until it is very hot. Cook the chicken until done. Cool, then cut into bite-sized pieces.

2. Toast the almonds until golden brown, then cool.

3. Place the chicken, lettuce sprouts, cheeses, cucumbers and mushrooms into a large salad bowl. Just before serving, add the almonds and avocado.

4. Mix the dressing and toss with the salad. Serves 8 to 10.