|Frozen chicken breasts||2 Pound (2 Packages Of 1 Pound Each)|
|Chicken stock||1 Cup (16 tbs), canned (Freshly Made / Canned)|
|Hard cooked eggs||6|
|Cherry tomatoes||8 Ounce (1 Basket)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Romaine lettuce/Other lettuce||4 Ounce|
Place thawed chicken breasts in a pan; cover with chicken stock; add salt to taste and simmer for 20 minutes or until tender.
Remove skin and bones and cut into 1/4 -inch-wide strips.
Cook bacon until crisp; drain and crumble.
Cut cherry tomatoes in half.
Halve avocados, remove seed, peel, and slice; dip in lemon juice.
Line a large round platter with romaine leaves.
On one section of the platter, fan the chicken in spoke fashion from the center.
Arrange the crumbled bacon next to it; then position the spokes of eggs, avocados, and tomatoes.