Layered Cobb Salad - cooking recipe

Ingredients

6 cups sliced romaine lettuce
1/2 lb grape tomatoes, halved
4 cups shredded cooked chicken
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 lb cooked medium shrimp, peeled
1 cup chunky blue cheese dressing
6 slices cooked bacon, crumbled

Preparation

In the bottom of a 14-cup glass salad bowl or trifle dish, place the washed, sliced lettuce. Pack down slightly.
On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly.
Spread blue-cheese dressing over the top. Refridgerate for at least 1 hour. Sprinkle crumbled bacon on top just before serving.