Club Salad Food

CHICKEN CLUB SALAD

Steps:

• For Croutons,.
• In a large bowl, drizzle bread cubes with spices and olive oil to coat evenly.
• Spread onto jelly roll pand and toast at 350 deg. for 15-20 minutes until golden. Let cool.
• To cook chicken:.
• Heat fry pan add chicken breasts and cook for 10 minutes. Remove from heat and let the chicken cool for 30 minutes.
• Cut into cubes.
• Basil Mayonnaise:.
• 2 Cups basil.
• 1 clove garlic, minced.
• 1 Cup mayonnaise.
• 2 T. lemon juice.
• Mix together In a food processor, then combine basil mayo, cooked bacon, cooled chicken cubes in a large bowl.
• To serve, place on plate and top with croutons and cherry tomatoes.

CALIFORNIA CLUB SALAD

Steps:

• Combine first 3 ingredients, stirring well.
• Cover and chill thoroughly.
• Place shredded lettuce on a large serving platter.
• Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
• Spoon chilled dressing over salad just before serving.

EASY CLUB SALAD

Steps:

• Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
• Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

CLUB SANDWICH SALAD

Steps:

• Combine mayonnaise,ketchup,onion,salt and pepper in small bowl.
• Mix well.
• Cover and refrigerate.
• When ready to serve salad,mix remaining ingredients in large bowl.
• Add croutons.
• Drizzle with dressing.

CHICKEN CLUB SALAD

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. 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, 15 to 20 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.