Chicken "club" Salad – (chicken, Bacon And Tomato Salad)

"Tolerance" gives me room to say, "I think you're wrong, but I'll defend your right to be wrong." "Pluralism" suggests, much more strongly than most folks admit, that there isn't such thing as right and wrong - and no such thing as truth and error. As it is practiced more and more in America, pluralism tends to require that you not only leave room for your neighbor to believe what he believes, but that you also refrain from disagreeing with it. There's a world of difference between the two perspectives. Tolerance promotes civility combined with clear thinking. Pluralism promotes civility combined with mushy-headedness.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Cklive16	6	Servings

INGREDIENTS

3		Whole Chicken breasts with
		skin and bone – or
		More, about 3 lbs total
		Salt, to taste
3	c	Italian bread in 3/4" cubes
		preferably
		Whole wheat), Whole wheat
3	T	Olive oil
6		Lean bacon, chopped
1	pt	Cherry tomatoes, quartered
4		Scallions, including green
		part minced
1/2	c	Quick Basil Mayonnaise, see
		* Note
		Freshly-ground black pepper
		to taste
		Basil sprigs, for garnish
		If desired

INSTRUCTIONS

Note: See the "Quick Basil Mayonnaise" recipe which is included in
this collection.  In a large saucepan or kettle (depending on the
number of chicken  breasts to be poached) combine the chicken breasts
with enough cold  water to cover them by 1 inch. Remove the chicken,
bring the water to  a boil, and add salt to taste. Return the chicken
to the pan and  poach it at a bare simmer for 17 minutes. Remove the
pan from the  heat, let the chicken cool in the liquid for 30 minutes,
and drain  it. Discard skin and bones and cut the meat into bite-size
pieces  (you should have about 4 cups). 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. This
recipe yields 6  servings.  Comments: The original recipe title as
listed is "Chicken "Club"  Salad - (Chicken, Bacon, And Tomato Salad
With Croutons)".  Recipe Source: COOKING LIVE with Sara Moulton From
the TV FOOD  NETWORK - (Show # CL-8673)  Formatted for MasterCook by
Joe Comiskey, aka MR MAD -  MAD-SQUAD@prodigy.net  03-20-1999  Recipe
by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 367 Calories From Fat: 85 Total Fat: 9.7g Cholesterol: 48.7mg Sodium: 101mg Potassium: 452.1mg Carbohydrates: 44.7g Fiber: 3.8g Sugar: <1g Protein: 24.7g