Layered Cobb Salad

6 cups sliced Romaine lettuce
1/2 pound grape tomatoes, halved
4 cups shredded cooled chicken
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 lb. Cooked shrimp, peeled
1 cup of your preference dressing
6 slices cooked bacon, crumbled

In the bottom of a 14 cup glass salad bowl or trifle place the lettuce. Pack down. On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly. Spread dressing over the top. Refrigerate for at least 1 hour. Sprinkle the bacon on top before serving.
DOT in Mississippi

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