|Water||2 Cup (32 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Sliced bacon||1 Pound|
|Tomatoes||4 Large, sliced thin|
|Individual portion wedges roquefort cheese||2 , crumbled|
|Ripe avocados||2 Small|
|Lime juice||1 Tablespoon|
|Thousand island dressing||1⁄2 Cup (8 tbs), refrigerated|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Combine chicken breasts, water, celery, onion, salt and cayenne in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool.
Chill about 45 minutes.
Pull off skin and carefully remove meat from bones; cut meat into thin slices.
Saute bacon until limp in a large frying pan.
Pick up end of each bacon strip in tines of fork; wind around fork.
Return bacon curls to frying pan to crisp and brown.
Drain bacon on paper toweling.
Line a platter with part of the romaine leaves.
Arrange layers of chicken slices in a neat circle over romaine; layer tomato slices in a smaller circle over chicken.
Sprinkle cheese over tomatoes.
Halve and pit avocados; sprinkle with lime juice.
Mix Thousand Island dressing with sour cream in a small bowl; spoon into avocado halves; sprinkle with paprika.
Place 2 avocado halves at each end of platter.
Arrange 3 of the bacon curls on top of cheese and remainder at sides of pyramid.
To serve, place one filled avocado half on each serving plate and surround with portions of the pyramid layers; garnish with bacon curls.