Chicken "Club" Salad

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt.

3. 3

   Spread the bread cubes in a jelly-roll pan, toast them in the middle of the preheated oven oven for 10 to 15 minutes, or until they are golden, and let them cool.

4. 4

   In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.

5. 5

   In a large bowl combine well the chicken, the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it.

6. 6

   Garnish each serving with some of the remaining bacon and a basil sprig.

7. 7

   Quick Basil Mayonnaise:

8. 8

   2 cups loosely packed fresh basil leaves

9. 9

   1 cup mayonnaise

10. 10

    4 teaspoons fresh lemon juice

11. 11

    Kosher salt and freshly ground black pepper

12. 12

    In a food processor or blender blend together the basil, mayonnaise, and lemon juice.

13. 13

    Season the mayonnaise with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.