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4 to 6 cups lettuce shredded iceberg
2 cups chicken cooked, cut in strips
1 tomato large, cut-up (about 1 1/2 cups)
1 avocado diced (about 1 cup)
2 eggs hard-cooked, chopped
4 slices bacon fried crisp and crumbled
Roquefort Dressing, Thousand Island Dressing or dressing of your choice
Place lettuce in a large salad bowl. Arrange chicken, tomato, avocado and eggs on top in pie-shaped wedges. Sprinkle with bacon.
Just before serving, pour on dressing of your choice and toss lightly. Pass additional dressing separately.
Note:If not using Roquefort Dressing, you may want to top the salad with crumbled blue cheese, which is traditional.
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