INGREDIENTS :

9 cups shredded romaine lettuce (or 4 1/2 cups shredded iceberg mixed with 4 1/2 cups shredded romaine lettuce)
2 1/2 cups shredded (skinless) roasted chicken breast (about 12 ounces)
3 hard-boiled egg whites, chopped
3 fresh tomatoes, chopped
6 tablespoons blue cheese, crumbled
4 slices crisp-cooked turkey bacon, crumbled
1 avocado, peeled, pitted, and diced
1/3 cup chopped green onions (the white and part of the green)
3/4 cup lite ranch-style salad dressing

PREPARATIONS AND DIRECTIONS :

1. Distribute shredded lettuce into 6 individual salad plates or bowls. Arrange the chicken, chopped egg white, tomatoes, blue cheese, turkey bacon bits, avocado, and green onion on top of the lettuce, each in its own row.

2. Drizzle about 1/8 cup of dressing over each salad and serve.