T
Terry Pogue
Guest
Chicken Club Salad
Serves 4
Published in: Everyday Food
6 slice Bacon
4 Chicken Breasts halves -- skinless and boneless
Salt and pepper
3 Plum Tomatoes seeded -- cut into 1/2" pieces
1/2 small Red onion -- finely chopped
2 stalks Celery -- 1/4" thick slices
1/2 cup Celery leaves -- optional
1/2 cup Mayonnaise -- light
1 tablespoons White wine vinegar
Lettuce leaves for serving
Preheat oven to 400F. Line a rimmed baking sheet with foil. Lay bacon in
a singe layer on prepared sheet; bake until it begins to render it's fat,
about 10 minutes. Turn bacon over and slide to one side of sheet. Season
chicken with salt and pepper and place on baking sheet. Bake until bacon
is browned and crisp and chicken is cooked through 15 to 20 minutes.
Transfer bacon to a paper towel lined plate, and let drain; crumble. Let
chicken cool completely. Meanwhile, in a large bowl, combine tomatoes,
onion, celery, celery leaves (if using), mabyonnaise and vinegar. Cut
chicken into 1/2 inch chunks and add to bowl. Season with salt and
pepper, and toss to coat. Serve chicken salad over lettuce leaves, and
sprinkle wth bacon.
Exported from A Cook's Books -- Recipe management for Macintosh
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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Serves 4
Published in: Everyday Food
6 slice Bacon
4 Chicken Breasts halves -- skinless and boneless
Salt and pepper
3 Plum Tomatoes seeded -- cut into 1/2" pieces
1/2 small Red onion -- finely chopped
2 stalks Celery -- 1/4" thick slices
1/2 cup Celery leaves -- optional
1/2 cup Mayonnaise -- light
1 tablespoons White wine vinegar
Lettuce leaves for serving
Preheat oven to 400F. Line a rimmed baking sheet with foil. Lay bacon in
a singe layer on prepared sheet; bake until it begins to render it's fat,
about 10 minutes. Turn bacon over and slide to one side of sheet. Season
chicken with salt and pepper and place on baking sheet. Bake until bacon
is browned and crisp and chicken is cooked through 15 to 20 minutes.
Transfer bacon to a paper towel lined plate, and let drain; crumble. Let
chicken cool completely. Meanwhile, in a large bowl, combine tomatoes,
onion, celery, celery leaves (if using), mabyonnaise and vinegar. Cut
chicken into 1/2 inch chunks and add to bowl. Season with salt and
pepper, and toss to coat. Serve chicken salad over lettuce leaves, and
sprinkle wth bacon.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/