Recipes from Pilgrim's Kitchen

• 2 cups Pilgrim's Pride cooked, diced chicken or 2 boneless, skinless breasts, cooked and sliced in strips
• 1 head lettuce, shredded or 1 large bag lettuce mix
• 1 cup celery, chopped
• 1 cup red onions, chopped
• 1 cups black olives, sliced
• 1 lb. frozen peas
• 1 jar (3 oz) real bacon bits
• 1 cup shredded medium cheddar cheese

• 2 cups mayonnaise
• 2 tablespoons sugar

Place lettuce in a deep glass bowl. Spread half of the dressing over the top of the lettuce with a spatula. Layer the vegetables, bacon and chicken on top. Spread the remainder of the dressing on the salad. Top off with grated cheddar cheese. Cover tightly with plastic wrap and refrigerate overnight.

Toss just before serving.

Serves 8.

Dressing

Stir together.