Marinade:

3 tbsp. olive oil
3 tbsp. wine vinegar
1/2 tsp. lemon juice
1/2 tsp. chopped tarragon
salt
white pepper
garlic salt
1 tomato
1 peach
3 green onions
1 avocado
6 parsley sprigs
12 ripe olives
boston lettuce

Dressing:

3/4 cup mayonnaise
1/2 oz package green onion dip
3 tbsp. grated romano cheese
2 tbsp. catsup
1 tbsp. chili sauce
celery salt

Broil chicken, remove meat and cut into 1-inch cubes. Put aside. Fry bacon until crisp, drain and reserve. Wash and slice mushrooms and place in jar with marinade. Shake well and refrigerate until needed. Mix chicken cubes and bacon with wedges of tomato, peeled peach, sliced green onions, diced avocado, chopped parsley and sliced ripe olives. Add mushrooms, discarding marinade. Serve on a bed of Boston lettuce with dressing.

Serves 3 or 4.