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2 c. crisp iceberg lettuce in
bite-size pieces
2 c. crisp romaine lettuce in
bite-size pieces
2 c. crisp chicory lettuce in
bite-size pieces
2 medium tomatoes, cut in
2 medium avocados, peeled and
3 c. slivered cooked chicken,
6 crisp cooked slices bacon,
cut in 1/2 inch pieces
1 hard-cooked egg
2 Tbsp. snipped chives
3/4 c. Russian dressing

Just before serving, assemble salad. Place lettuce,
romaine and chicory in salad bowl. Arrange tomatoes and
avocados around edge of bowl. Mound chicken in center and
sprinkle with bacon. Chop egg white and egg yolk separately;
sprinkle decoratively, along with chives over salad. To serve,
at the table pour half the dressing over salad; toss well.
Pass rest of dressing. Serves 8 to 10.

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