|Boneless, skinless chicken breast halves/3 cups diced cooked chicken||4 Medium, cooked, chilled, and cubed|
|Tomatoes||2 Medium, chopped|
|Hard-cooked eggs||3 , chopped|
|Bacon slices||6 , crisp-cooked, drained, and crumbled|
|Crumbled blue cheese||3 Ounce (3/4 Cup)|
|Avocados||2 Medium, halved, seeded, peeled, and cut into wedges|
|Belgian endive head||1 Small|
|Snipped fresh chives/Thinly sliced green onion tops||1 Tablespoon|
|French salad dressing||1⁄2 Cup (8 tbs)|
1. 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 blue cheese. If desired, cover and chill overnight.
2. 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.