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
DRESSING
1/2 cup Mayonnaise 1 tablespoon Dijon mustard Few dashes Tabasco or similarhot pepper sauce 6 slices good-quality bread for toasting or
grilling
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.
6 _servings
Delma
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