Chicken Club Salad
- 3 cups 3/4-inch cubes Italian bread (preferably whole-wheat)
- 3 tablespoons olive oil
- 6 slices lean bacon, chopped
- 3 pounds chicken breasts, poached, skin and bones discarded, and the meat cut into bite-size pieces (about 4 cups)
- 1 pint cherry tomatoes, quartered
- 4 scallions including the green part, minced
- 1/2 cup Quick Basil Mayonnaise, recipe follows
- Salt and pepper
- Basil sprigs for garnish, if desired
- Preheat oven to 350 degrees F.
- In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt.
- Spread the bread cubes in a jelly-roll pan, toast them in the middle of the preheated oven oven for 10 to 15 minutes, or until they are golden, and let them cool.
- In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
- In a large bowl combine well the chicken, the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it.
- Garnish each serving with some of the remaining bacon and a basil sprig.
- Quick Basil Mayonnaise:
- 2 cups loosely packed fresh basil leaves
- 1 cup mayonnaise
- 4 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- In a food processor or blender blend together the basil, mayonnaise, and lemon juice.
- Season the mayonnaise with salt and pepper.
- Yield: about 1 1/4 cups
italian bread, olive oil, lean bacon, chicken breasts, cherry tomatoes, basil mayonnaise, salt, basil
Taken from www.foodnetwork.com/recipes/chicken-club-salad-recipe.html (may not work)