Return to Salads
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1/2 large head lettuce, shredded (about 6 cups) 4 medium skinless, boneless chicken breast halves, cooked, chilled, and cubed, or 3 cups diced cooked chicken 2 medium tomatoes, diced 3 hard-cooked eggs, diced 6 slices bacon, crisp-cooked and crumbled 3/4 cup crumbled blue cheese (3 ounces) 1 or 2 medium avocados, halved, peeled, and cut into wedges 1 small Belgian endive 1 tablespoon snipped chives or thinly sliced green onion tops (optional) 1/2 cup purchased French salad dressing |
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On 4 individual salad plates or on a large platter arrange the shredded lettuce. On top of the lettuce, arrange a row each of chicken, tomatoes, eggs, bacon, and cheese.
Just before serving, tuck avocado wedges and endive leaves around the edges of the plates or platter. If desired, sprinkle with chives or green onion tops. Serve with dressing.
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