CHICKEN CLUB SALAD

Barbecue Salad Dressing (below)
1 head lettuce
8 to 10 slices bacon, crisply fried
2 cups cubed cooked chicken, chilled
2 large tomatoes, cut into eighths
1 hard-cooked egg, sliced

Prepare Barbecue Salad Dressing. Tear lettuce into bite-size pieces (about 6 cups). Break bacon into large pieces.
Just before serving, add bacon and chicken to lettuce; toss lightly. Garnish with tomato wedges and egg slices. Serve with salad dressing.

4 servings.

Barbecue Salad Dressing

1/2 cup mayonnaise or salad dressing
1/2 cup barbecue sauce
1 tablespoon instant minced onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Blend all ingredients. Cover and refrigerate.