Iceberg Chicken Salad - cooking recipe

Ingredients

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

Preparation

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