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 similar hot 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 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
