You can vary this recipe by substituting ham or turkey for the chicken, and Swiss or Cheddar for the Bleu Cheese.
Makes 6 servings.
2 whole chicken breasts
3 cups broken Boston lettuce
3 cups broken romaine
1 cup sliced celery
6 slices bacon
2 tomatoes, cut into thin wedges
1 ripe avocado
1 tablespoon lemon juice
3 hard-cooked eggs, sliced
4 ounces bleu cheese, crumbled
Herb Vinaigrette Dressing (recipe follows)
Procedure:
1. Cook chicken; skin and bone; chill; then cut into thin slices.
2. Combine lettuce, romaine and celery in a large bowl; cover;refrigerate.
3. Cook and crumble bacon.
4. Halve avocado; peel and pit.Cut into cubes; sprinkle with lemon juice.
5. Place tomatoes, avocado, chicken, bacon, eggs and cheese over greens.
6. Pour 1/3 of the Herb Vinaigrette Dressing over the salad just before serving; toss gently to coat. Pass the rest of the dressing.
