| rdfs:comment | - Chicken SALAD BLT 1/4 pound slab Bacon, cut into large dice 1/2 small head iceberg lettuce, cut into 1-inch pieces 2 whole poached Chicken breasts, cut into 1-inch cubes 2 cups cherry tomatoes, cut in half DRESSING 1/2 cup Mayonnaise 1 tablespoon Dijon mustard Few dashes Tabasco or similarhot pepper sauce 6 slices good-quality bread for toasting or grilling 1. Heat a medium-sized heavy skillet and add the Bacon. Cook over medium-high heat, turning frequently, until it is browned and crisp all over and most of the fat has cooked off. Remove the Bacon with a slotted spoon and drain on paper towels.
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| abstract | - Chicken SALAD BLT 1/4 pound slab Bacon, cut into large dice 1/2 small head iceberg lettuce, cut into 1-inch pieces 2 whole poached Chicken breasts, cut into 1-inch cubes 2 cups cherry tomatoes, cut in half DRESSING 1/2 cup Mayonnaise 1 tablespoon Dijon mustard Few dashes Tabasco or similarhot pepper sauce 6 slices good-quality bread for toasting or grilling 1. Heat a medium-sized heavy skillet and add the Bacon. Cook over medium-high heat, turning frequently, until it is browned and crisp all over and most of the fat has cooked off. Remove the Bacon with a slotted spoon and drain on paper towels. 2. Whisk together the ingredients for the dressing. 3. When the Bacon is cool, combine it in a bowl with the lettuce, Chicken, and tomatoes. Add the dressing and toss to combine, taking care not to break up the tomatoes. 4. Toast or grill the bread; place the slices on individual plates and heap the salad on top; serve as open-faced sandwiches. 6 _servings Delma
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