Chicken Club Salad (Chicken, Bacon and Tomato Salad with Croutons) : Food Network

Jun 11, 2007 - foodnetwork.com3 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. - 0 Comments