Chicken Cobb Salad
Chicken tenders, from the deli, diced
Hard boiled eggs, sliced
Bacon, fried crisp and diced
|1, 10 oz. package|
Frozen peas, thawed, uncooked
Sweet vidalia, red or other sweet variety onion, thinly sliced
Cut lettuce into bite-size dice and place in a large glass bowl or 9x13 inch glass pan.
Next, in the order given, layer eggs, bacon, chicken, celery, carrots, peas and onion.
Add sugar to the mayonnaise and mix well. Spread over top of the salad. DO NOT TOSS. Cover and refrigerate for 2 to 24 hours.
Toss salad just before serving.