Chicken SALAD BLT
1/4 pound slab Bacon, cut into large dice
1/2 small head iceberg lettuce, cut into 1-inch pieces
2 whole poached Chicken breasts, cut into 1-inch cubes
2 cups cherry tomatoes, cut in half
1/2 cup Mayonnaise
1 tablespoon Dijon mustard
Few dashes Tabasco or similarhot pepper sauce
6 slices good-quality bread for toasting or
1. Heat a medium-sized heavy skillet and
add the Bacon. Cook over medium-high heat,
turning frequently, until it is browned and
crisp all over and most of the fat has cooked
off. Remove the Bacon with a slotted spoon and
drain on paper towels.
2. Whisk together the ingredients for the dressing.
3. When the Bacon is cool, combine it in a
bowl with the lettuce, Chicken, and tomatoes.
Add the dressing and toss to combine, taking care not
to break up the tomatoes.
4. Toast or grill the bread; place the
slices on individual plates and heap the
salad on top; serve as open-faced sandwiches.
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