Categories: Chicken, Lunch, Salad

Ingredients

• 3 cups shredded romaine lettuce
• 3 large ripe tomatoes, coarsely chopped
• 1 (9 ounce) package frozen peas, thawed, blanched, and drained
• 1 1/2 lbs boneless chicken breasts, cooked, skinned, and cubed
• 1 (8 ounce) can water chestnuts, drained
• 1/2 lb lean bacon, fried crisp and crumbled
• 5 scallions, sliced crosswise into 1/4-inch rounds (part of green tops included)
• freshly ground black pepper, to taste
• 1 1/2 cups mayonnaise

Directions

1. In a large glass salad bowl (or trifle bowl), arrange the lettuce, tomatoes, peas, chicken, water chestnuts, bacon, and scallions in separate colorful layers, season with pepper, and spoon the mayonnaise in an even layer over the top.

2. Cover with plastic wrap and chill 1 hour.

3. When ready to serve, present the salad for guests to see, then toss to blend the ingredients thoroughly with the mayonnaise and serve on salad plates.

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