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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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From Gourmet or Bon Appetit back in the 1980's. Ingredients:
3 cups croutons (may use croutons) |
3 tablespoons olive oil |
6 slices bacon, chopped |
1 lb chicken breast, poached and cut into bite sized pieces |
1/2 cup basil mayonnaise (follows) |
1/2 pint cherry tomatoes (optional) |
Directions:
1. For Croutons,.
2. In a large bowl, drizzle bread cubes with olive oil to coat evenly.
3. Spread onto jelly roll pand and toast at 350 deg. for 15-20 minutes until golden. Let cool.
4. To poach chicken:.
5. Bring cold water to a boil. Slowly add chicken breasts and poach at a bare simmer for 17 minutes. Remove from heat and let the chicken cool in the liquid for 30 minutes.
6. Drain and cut into cubes.
7. Basil Mayonnaise:.
8. 1 t. basil, dry.
9. 1/2-3/4 Cup mayonnaise.
10. Mix together.
11. In a large bowl, combine basil mayo, cooked bacon, cooled chicken cubes.
12. To serve, place on plate and top with croutons and cherry tomatoes.
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