12 c. bite size pieces butter lettuce, rinsed and crisped (about 10 oz.)
1 lg. firm ripe tomato, cored and cut into wedges
1 lg. firm ripe avocado, peeled, pitted and sliced
1/4 c. thinly sliced green onion
4 sliced bacon, cut in sm. pieces
1 lb. chicken breasts, skinned, boned and cut into thin strips
1/4 c. Parmesan cheese

In a large salad bowl, arrange lettuce, tomato, avocado and onion. In a Wok or 12 inch frying pan, stir bacon over medium high heat until crisp with a slotted spoon, lift out bacon and reserve. Discard all but one tablespoon fat. Turn heat to high. Add chicken to pan and stir fry until lightly browned. Pour chicken and juices over greens. Pour dressing (recipe follows) over the salad. Add Parmesan cheese and bacon; mix and serve. 4 to 6 main dish servings.