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  • 6 cups Romaine lettuce
  • 1/2 pound grape tomatoes, halved
  • 4 cups cooked chicken
  • 2 ripe avocados, peeled and diced
  • 1 large red onion, peeled and sliced
  • 1 pound cooked medium-sized shrimp
  • 1 cup chunky bleu cheese dressing
  • 6 slices cooked bacon, crumbled


  • In the bottom of a 14-cup glass salad bowl or trifle dish place the washed, sliced lettuce and pack down slightly.
  • On top of the lettuce, layer tomatoes, chicken, avocados, red onion and shrimp, pressing slightly.
  • Spread bleu cheese dressing over the top.
  • Refrigerate at least one hour.
  • Sprinkle crumbled bacon over the top before serving

Categories: Lettuce/Vegetable  Salad 
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