I got this recipe from the Chicago Tribune and thought it sounded like the one you requested. I have made it once. My company liked it but I guess I'm not a big avocado and blue cheese person. I hope this is what you were looking for.

Maggiano's Chopped Salad
This salad, made with or without the diced chicken, makes a satisfying lunch or light dinner. Or, for a party, double or triple the ingredients
Serves 6

2 T. vegetable oil
4 slices proscuitto, about 3 1/2 ounces
1 head iceberg lettuce, chopped
2 green onions cut into 1/2" pieces
2 avocados, peeled and diced
1 tomato, seeded and diced
1 C. cooked chicken, diced
1/2 C. Italian Salad dressing
1/2 C. crumbled Danish Blue Cheese

1. Heat oil in medium skillet over medium heat. Add prosciutto; cook, turning once, until crispy, about 5 minutes. Drain on paper towel-lined plate. Crumble prosciutto when cool; set aside.

2. Combine lettuce, onions, avocados, tomato and chicken in medium bowl. Add dressing; toss to coat. Place salad on platter. Sprinkle prosciutto and blue cheese on top.

Note: I used Wishbone House-Style Italian dressing. I would double the amount of onions, tomatoes and proscuitto. I would not double the amount of blue cheese or avocados. I don't think I used the entire amount of blue cheese, which was ok. This was really good. The entire salad fit in my trifle bowl. I cut the avocados at the last minute because I thought they might turn black if left too long.