BLT CHICKEN SALAD

Dressing: 2 cups mayonnaise
l/2 cup water
l/3 cup bottled barbecue sauce
l/4 cup finely chopped onion
2 tbsps. distilled white vinegar
2 lbs. Romaine, curly leaf or iceberg lettuce, cut into shreds
6 lbs. skinless, boneless chicken breast halves, poached, cooled
and cut into bite size pieces (l0 cups)
l-l/2 lbs. plum tomatoes, seeded if desired, and coarsely chopped
(about 4-l/2 cups)
l lb. bacon, cooked crisp and cut in small pieces or crumbled
Mix dressing ingredients until blended. Pour into a serving bowl.
Spread out lettuce on a large serving platter. Mix chicken and
tomatoes and mount on lettuce. Sprinkle with bacon. Serve dressing
on the side.
Serves 20.