Chicken "Club" Salad (Chicken, Bacon and Tomato Salad with Croutons)

6 servings
  • 3 cups 3/4-inch cubes of Italian bread (preferably whole wheat)
  • 3 tablespoons olive oil
  • 6 slices of lean bacon, chopped
  • 3 pounds chicken breasts, poached (procedure above), 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)
  • Basil sprigs for garnish if desired
  • In a bowl drizzle the bread cubes with the oil, tossing them to coat them evenly, and season them with salt. Spread the bread cubes in a jelly-roll pan, toast them in the middle of a preheated 350 degree oven for 15 to 20 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over the 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, two thirds 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.

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    Chicken Salad

    Recipe courtesy of Food Network Kitchen