Spinach-Chicken Salad with Sesame Seed- Woman's Day Magazine

This recipe is from Woman's Day Oct/1983. It sounds quite tasty to me, something different than the Asian chicken salad or Caesar with grilled chicken that you see everywhere.

6 cups loosely packed torn fresh spinach

3 cups loosely packed torn Boston lettuce

2 ripe avocados, peeled and thinly sliced lengthwise

8 ounces cooked, boned and skinned chicken, cut in large thin strips

1/3 cup lightly toasted sesame seeds, or to taste

Lemon-Mustard Dressing

1/2 cup salad oil

1/4 cup lemon juice

1/4 cup minced green onions with part of green tops

1 1/2 tablespoons grated lemon peel

1 teaspoon fresh coarsely ground black pepper

1 teaspoon dry mustard,

3/4 teaspoon salt or to taste

1/4 teaspoon sugar or to taste

Combine spinach and lettuce. Place equal amount on each of four chilled dinner plates. Top with avocado slices, then chicken; sprinkle with sesame seeds. Spoon about 3 tablespoons dressing on each. Pass remaining dressing. If you prefer, line a large bowl with lettuce, then salad, and serve family style. For dressing combine all ingredients in a small bowl and beat together thoroughly.