7 c. iceberg lettuce, torn
4 c. shredded cooked chicken (1 1/2 lb.)
1 c. sliced celery
1 c. chopped green or red bell pepper
1 c. chopped onion
1 pkg. (10 oz.) frozen green peas, thawed
1 c. mayonnaise
1 tsp. sugar
2 tbsp. grated Parmesan cheese
4 slices crisp-cooked bacon, crumbled

Put lettuce in bottom of a 3 quart bowl. Layer chicken, celery, pepper, onion and peas. Spread mayonnaise over peas to edges of bowl to seal. Sprinkle sugar over mayonnaise, then the cheese and bacon. Cover tightly with plastic wrap; refrigerate at least 8 hours.

To serve spoon onto plates. Cover remainder tightly and refrigerate. May be served as main dish and kept up to 3 days in refrigerator. Serves 8.