FRIDAY NIGHT DINNER -- Chicken "Club" Salad

   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.