Easy Cobb Salad

Cook bacon in heavy large skillet over medium-high heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Mix both dressings in medium bowl. Set bacon and dressing aside.

Arrange lettuce on large platter. Top with bacon, chicken, tomatoes, cheese, avocados, eggs, and green onions in alternating strips atop lettuce.

DO-AHEAD TIP:
Dressing can be made 1 week ahead. Cover; chill. Salad can be made 4 hours ahead. Squeeze some lemon juice over the avocado to prevent it from browning, then cover the salad with plastic wrap; chill.

OPTIONS:
Mix 1/4 cup chopped fresh basil or chives into dressing before using.

NOTE:
This salad is so versatile, that if you like seafood, you can replace the chicken with cooked shrimp or crabmeat and omit the blue cheese. And for the dressing, substitute refrigerated thousand island (found in the produce section of the market near the bagged lettuce) for the blue cheese. Make it spicy by adding hot pepper sauce to taste.