This spectacular salad would be a delightful centerpiece of a late-summer supper on the patio.  Serve with French or Italian rolls and lemonade. 

1. Cook the bacon in a medium skillet over medium-high heat until crisp. Drain on paper towels and crumble.

2. Combine the mayonnaise, blue cheese, vinegar, lemon juice and dill in a small jar with a tight-fitting lid; shake well. Refrigerate the dressing until ready to use.

3. Place the lettuce in a large salad bowl. Arrange the chicken down the center of the lettuce. Arrange the tomato, avocado and bacon in rows on either side of chicken.

4. Just before serving, shake the jar of dressing to combine.  Pour the dressing over the salad and toss well.