Chicken Club Salad
Cost: $12.00
Time: 20 minutes
(Serves 2)
Ingredients:
6 slices turkey bacon
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
coarse salt
ground pepper
3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
1/2 cup light mayonnais
1 tablespoon white-wine vinegar
lettuce leaves
Directions:
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Lay each link of turkey bacon on the sheet; bake until it begins to render its fat. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, roughly 15 minutes.
Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.
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