DRESSING: 1/2 c. mayonnaise 4 Tbsp. barbecue sauce of choice 2 Tbsp. finely chopped onion 1 Tbsp. lemon juice 1/4 tsp. black pepper
SALAD: 8 c. torn salad greens 2 large tomatoes, chopped 1 1/2 lb. boneless, skinless chicken cooked, cooled and cubed 10 bacon strips, cooked until crisp and crumbled 4 hard boiled eggs, sliced 1 grated carrot 1/2 cup grated cheese of choice (optional)
In a small bowl, whisk the dressing ingredients. Cover and refrigerate until serving time. Place salad greens on a large platter. Sprinkle with tomatoes, carrot, cheese, chicken and bacon; garnish with eggs. Drizzle with dressing. YIELD: 6 servings.