1 med. head iceberg lettuce, shredded
1 med. avocado
3 c. shredded cold cooked chicken
1/2 lb. bacon, crisply cooked and crumbled
2 lg. tomatoes, peeled, seeded and diced

PARSLEY HERB DRESSING:

1/2 c. salad oil
1/4 c. white wine vinegar
1 tsp. salt
2 tsp. sugar
3/4 tsp. pepper
1/4 tsp. dry mustard
1 clove garlic, minced or pressed
1/3 c. finely chopped parsley

Blend well.

Place shredded lettuce in salad bowl. Peel, pit and slice avocado and place on lettuce with the chicken, bacon, tomatoes and avocado. Pour dressing; toss well and serve immediately. Garlic bread goes very well with this salad. This salad does not keep overnight. Dressing may be made ahead of time and stored in container, but once added to salad should be served immediately.