Ingredients

• 2 heads baby Romaine lettuce, core discarded, washed and torn into bite size pieces
• 2 pieces chicken breast w/o skin
• 1 avacado, peeled, deseeded and cut into cubes
• 1/4 cup pine nuts, toasted lightly (be careful not to burn them)
• 4 tablespoons whole-egg mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper

Directions

1. Bring a small pot of water to boil. Once boiling, add chicken breast and poach until thoroughly cooked. Rince under cold water to stop cooking process and cut into bite-size cubes. Set aside.

2. In a small bowl, combine mayonnaise, sour cream, mustard and seasoning. Add oil in a slow steady stream constantly whisking the dressing. Season to taste.

3. Toss romaine, chicken, avacado in the dressing. Sprinkle over pine nuts.

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