Ingredient:

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado – peeled, pitted and diced
• 3 green onions, chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1/2 tsp dried dill weed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp salt
• 1/8 tsp ground black pepper

Directions:

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Divide shredded lettuce among individual plates.

Drizzle with your favorite dressing and enjoy.

Homemade Ranch Dressing (Recipe is 12 Servings)

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.