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
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.