Chicken Club Salad

The following recipe was made for my Food Network Chefs Dinner. You can read about it and get other recipes made for the event HERE.

Chicken Club Salad
shared at the event by Joelen
(a Sara Moulton recipe, found HERE)
3 cups 3/4-inch cubes of Italian bread (preferably whole wheat)
3 tablespoons olive oil
6 slices of lean bacon, chopped
3 pounds chicken breasts, poached (procedure above), skin and bones discarded, and the meat cut into bite-size pieces (about 4 cups)
1 pint cherry tomatoes, quartered
4 scallions, including the green part, minced
1/2 cup quick basil mayonnaise (recipe follows)
Basil sprigs for garnish if desired

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.

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