Iceberg Chicken Salad

• 1 small head lettuce, shredded
• 1 c. cooked and diced chicken
• 1 c. sliced celery
• 2 Tbsp. finely chopped green onion
• 1 avocado, peeled and diced
• 1/2 c. chopped nuts (pecans or almonds)
• 2 ripe avocados, mashed
• 1/2 c. sour cream
• 1/3 c. mayonnaise
• 2 tsp. lemon juice
• 1/4 tsp. dill (optional)
• dash of salt
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 small pkg. sugar-free Jell-O
• 1 (20 oz.) can crushed pineapple with juice
• 1 (1 lb.) carton small curd cottage cheese
• 1/2 pkg. mini marshmallows
• 8 oz. whipped topping

1. In an 8-cup bowl, mix all ingredients with a wooden spoon and put into refrigerator.
2. Stir again 2 or 3 times within the first hour.
3. It's ready; lasts for days.
4. Makes 8-cup yield.

head lettuce, chicken, celery, green onion, avocado, nuts, avocados, sour cream, mayonnaise, lemon juice, dill, salt, sugar, pineapple, cottage cheese, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304812 (may not work)