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FRIDAY NIGHT DINNER -- Chicken "Club" Salad

7/30/2009

2 Comments

 
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   The basil mayonnaise in this salad is wonderful.  Use any leftovers in sandwiches.  This salad is a "keeper".

                 Chicken, Bacon, and Tomato Salad with Croutons
                    adapted from a recipe in Gourmet Magazine | June 1989

• 3 cups 3/4-inch cubes of Italian Bread (I used a baguette)
• 3 tablespoons olive oil
• 7 slices of 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 basil mayonnaise (recipe follows)
• basil sprigs for garnish, if desired

1.  In a bowl drizzle the bread cubes with the oil, tossing them to coat  evenly, and season with salt.  Spread the bread cubes in a jelly-roll pan and toast them in the middle of a preheated 350˚F oven for 15 to 20 minutes, or until they are golden.  Remove and let cool. 
2.  In  a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer with a slotted spoon to a paper towel to drain. 
3.  In a large bowl combine the chicken, tomatoes, scallions and two thirds of the bacon, the mayonnaise, and salt and pepper to taste.  Divide the salad among 3 plates.  Arrange the croutons around it.  Garnish each serving with some of the remaining bacon and a basil sprig.

                                               Basil Mayonnaise  
• 1 garlic clove
• 1/2 teaspoon salt
• 2 cups loosely packed fresh basil leaves
• 1 large egg
• 4 teaspoons fresh lemon juice
• 3/4 cup vegetable oil
• 1/4 cup olive oil

   Mince and mash the garlic to a paste with the salt.  In a food processor or blender, blend together the basil, the egg, the lemon juice, and the garlic paste.  With the motor running, add the oils in a VERY slow stream, and blend the mayonnaise well.  Season the mayonnaise with salt and pepper.  Makes about 1 1/4 cups.



                                
2 Comments
Celeste Maia link
7/30/2009 08:16:10 pm

I have tried to come here but the blog was closed for two days. But I did come yesterday and have already made the blackbean and potato salad which is delicious and came out really well.
When you feel like it come see my quail pate and duxelles de pleurottes.

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Judy link
7/31/2009 01:02:18 pm

I made this recipe long ago and have completely forgotten about it. I am definitely making it this week. Thanks for the reminder. It is such an easy delicious dinner or lunch. It's even great to take along on a picnic.

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