- 1 small head lettuce
- 1 /2 bunch watercress
- 1/2 head romaine lettuce
- 3 small tomatoes, peeled
- 2 breasts of roasted chicken
- 6 strips crisp bacon
- 1 avocado
- 3 hard-boiled eggs, chopped
- 1 teaspoon fresh chives, chopped (1/2 teaspoon dried)
- 1/2 cup Roquefort cheese, grated
- 1 cup French dressing
Chop lettuce, watercress and romaine very fine. Toss and arrange in large bowl.
Cut tomatoes in quarters, dice and arrange in a strip across the salad.
Dice chicken breasts and arrange over top of chopped salad greens.
Crumble bacon and sprinkle over salad.
Cut avocado in long, thin strips and arrange around outer edge of salad.
Sprinkle chopped eggs, chives and grated cheese over salad.
Pour French dressing over all.
Toss before serving.
Serves 4 to 6.