Chicken Club Salad

  1. Preheat oven to 350 degrees F.
  2. In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish each serving with some of the remaining bacon and a basil sprig.
  7. Quick Basil Mayonnaise:
  8. 2 cups loosely packed fresh basil leaves
  9. 1 cup mayonnaise
  10. 4 teaspoons fresh lemon juice
  11. Kosher salt and freshly ground black pepper
  12. In a food processor or blender blend together the basil, mayonnaise, and lemon juice.
  13. Season the mayonnaise with salt and pepper.
  14. 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)

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