Cook chicken, bacon and eggs. Cool completely and prepare as described above. Set aside.
Layer all prepared ingredients, except for the avocados, lemon juice and dressing, in a glass 9×13 cake pan in the order listed above.
Cover cake pan tightly with a lid or foil and refrigerate until ready to serve.
Just prior to serving, peel, pit and chop the avocados. Toss with the lemon juice so they stay green longer.
Divide the cake pan salad into 6 or 8 servings plate salad portions. Scatter the avocado chunks on top of the individual servings.
Top with homemade salad dressing and enjoy!
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