Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      stalks        celery
   2                    boned and skinned chicken breasts -- cooked and cooled
   4      ounces        monterey jack cheese
   4      medium        scallions
   2      large         tomatoes
   8      ounces        lean bacon -- crisply cooked
   1      cup           cilantro
   2      slices        sourdough bread
   2      tablespoons   soft butter
   4      tablespoons   grated parmesan cheese
                        dressing
   1 1/2  tablespoons   mayonnaise
   3      tablespoons   sour cream
   1      teaspoon      dijon mustard
   1 1/2  tablespoons   honey
                        leaf lettuce

Preparation:

Cut celery, chicken, cheese, onions and tomato in short, thin julienne cuts. Keep ingredients separate and set aside. Cut cilantro in a similar way. Toast bread until light golden brown on both sides. Butter one side only. Sprinkle with Parmesan and broil until cheese bubbles. Slice similarly as the other ingredients. Cook bacon until crisp; break into 1/2 inch long pieces. Combine dressing ingredients thoroughly. Right before serving, blend all salad ingredients with the dressing and serve immediately in lettuce line dishes.