|Skinless boneless chicken breast halves||12 Ounce|
|Ground black pepper||1⁄8 Teaspoon|
|Bacon slices||6 , chopped|
|Iceberg lettuce head||1 , thinly sliced|
|Hard cooked eggs||3 , peeled and chopped|
|Ripe tomato||10 Ounce, cut into 1/2-inch pieces|
|Ripe avocado||1 , peeled, pitted, and cut into 1/2-inch pieces|
|Roquefort cheese||3 Ounce, crumbled|
|French vinaigrette||1 Tablespoon|
1. Preheat broiler. Place chicken on rack in broiling pan and sprinkle with salt and pepper. Place pan in broiler 6 inches from heat source. Broil until chicken loses its pink color throughout, about 4 minutes per side. When cool enough to handle, cut into 1/2-inch pieces.
2. Meanwhile, in 10-inch skillet, cook bacon over medium heat until browned. Transfer bacon to paper towels to drain.
3. Line large platter with lettuce. Arrange eggs, tomato, avocado, Roquefort, chicken, and bacon in striped pattern over the lettuce. Pass the dressing separately.