Layered Cobb Salad

• 6 cups sliced romaine lettuce
• 1/2 lb grape tomatoes, halved
• 4 cups shredded cooked chicken (I use Fry Chick, vegetarian chicken)
• 2 ripe avocados, peeled and diced
• 1 large red onion, peeled and sliced
• 1 1/2 cups frozen peas (no need to defrost)
• 1 cup shredded cheddar cheese
• 1 cup chunky blue cheese dressing (or ranch)
• 1/2 cup bacon bits

1. In the bottom of a 14 cup glass salad bowl or trifle dish, place the washed and sliced lettuce. Pack down tightly.
2. On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion, peas and cheddar cheese. Press down lightly.
3. Spread the blue cheese dressing(or ranch) over the top. Refrigerate at least 1 hour. Sprinkle the bacon bits on top just before serving. Enjoy!

romaine lettuce, grape tomatoes, chicken, avocados, red onion, frozen peas, cheddar cheese, chunky blue cheese dressing, bacon bits

Taken from www.food.com/recipe/layered-cobb-salad-140678 (may not work)