1/2 lb. bacon, raw, chopped
1 head lettuce, fresh, trimmed
1/2 c. blue cheese, crumbled
1/2 c. tomatoes, fresh, diced
2 eggs, hard cooked, chopped
1/2 c. chicken, cooked, diced into 1/2 inch cubes
3/4 c. avocados, fresh, diced into 1/2 inch cubes
1 tsp. juice, lemon
1/3 c. onions, chopped

Trim, wash, and prepare vegetables. Cook bacon until crisp; drain off fat. Set aside for use later. Tear prepared lettuce into pieces. Place 3/4 cup lettuce in each individual salad bowl. Place 1 tablespoon blue cheese on top of lettuce in center. Arrange the following ingredients around the cheese in separate wedge-shaped sections: 1 tablespoon each bacon, tomatoes, eggs, and chicken, 1 1/2 tablespoon avocado (toss avocado in lemon juice to prevent darkening while holding), 2 teaspoons onions. Cover; refrigerate until ready to serve. Add 2 tablespoons salad dressing to each salad just before serving to prevent sogginess. Serves 8.