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6 cups shredded lettuce(iceberg, romaine, or a combination)
3 medium-size carrots, shredded
4 green onions (including tops), thinly sliced
3 stalks celery, sliced
3 cups shredded chicken or turkey
1 can (2 1/4-oz.) sliced ripe olives, drained 1 1/2 cups mayonnaise
1 tablespoon dijon mustard
2 tablespoon minced mild red onion
1 clove garlic, minced or pressed
1/4 teaspoon each italian herb seasoning and paprika
salt and pepper to taste
2 medium-size tomatoes
2 hard-cooked eggs
6 slices bacon, crisply cooked and crumbled
2 tablespoon chopped parsley
1. Arrange lettuce in an even layer in a shallow 4-quart serving dish. Top with carrots, green onions, celery, chicken, and olives.
2. In a small bowl, stir together mayonnaise, mustard, red onion, garlic, herb seasoning, and paprika.
3. Season to taste with salt and pepper. Spread dressing evenly over chicken mixture, cover, and refrigerate for at least 2 hours or until the next day.
4. Just before serving, cut tomatoes into wedges and slice eggs; decoratively arrange atop salad.
Sprinkle with bacon and parsley. For each serving, scoop down to bottom of dish and lift out a portion of all layers.
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