2 cups boneless chicken breast, marinated, cooked and diced
1/2 pound bacon, cooked, drained and crumbled
2 hard boiled eggs, peeled
1 head romaine lettuce, chopped
1 head butterhead lettuce, chopped
1/4 cup fresh dill, chopped
1 avocado, peeled, pitted and diced
2 Roma tomatoes, chopped
1/4 cup Parmesan cheese, grated
Directions:
Marinate the chicken (see above) for at least 60 minutes. Saute or grill until cooked through. Let cool and cut into chunks.
Cook the bacon until crisp. Drain on paper towels and crumble when cool.
Hard boil the eggs, cool, peel and dice. Or, separate the yolks from the whites and dice separately.
Toss the two lettuces together with the fresh dill and place evenly in the bottom of a nice serving dish. I use a two quart baking dish and it's just the right size for my salad.
Arrange the ingredients on top of the lettuce mix.
Sprinkle Parmesan cheese over the top.
Refrigerate, covered until ready to serve.
Serve with your favorite dressing.
