Fried Chicken Cobb Salad

Juice of 1 lemon
1 cup mayonnaise
2 (4 ounce) containers crumbled blue cheese, divided
1 (5 ounce) can evaporated milk
3 heads Romaine lettuce, chopped or 2 heads Iceberg lettuce, chopped,
    or 2 (10 ounce) bags lettuce, washed and chopped
4 large eggs, hardboiled and chopped
2 avocados, chopped
1 (12 ounce) package bacon, cooked and crumbled
1 large red onion, finely chopped
2 large tomatoes, chopped
4 cups fried chicken strips

Combine lemon juice, mayonnaise, evaporated milk and one container blue cheese. Cover and refrigerate until ready to use. The dressing can be made up to two days in advance.

Divide lettuce evenly among six dinner plates. For each plate, start with the left side of the plate and arrange chopped eggs into a "stripe" over the lettuce. Moving towards the center of the plate, arrange avocado (next to egg) into a stripe. Continue making stripes with bacon, onion, tomatoes, and remaining container of blue cheese. Top salad with chicken. Serve with dressing.

Serves 6.