August 16, 2002, Newsletter Issue #66: Warm Weather Salads
Tip of the Week
This full-flavored salad makes a wonderful warm weather meal. Add some fresh dinner rolls, and homemade iced tea or lemonade for a finishing touch.
Chicken Club Salad
***Dressing***
1/2 cup mayonnaise
1 Tablespoon Dijon mustard
3 Tablespoons fresh grated parmesan cheese
1 teaspoon horseradish
2 Tablespoons fresh lemon juice
1 clove garlic, pressed
***Salad***
6 slices bacon, cooked and crumbled
2 fresh tomatoes, diced
2 heads romaine lettuce, washed and torn
2 chicken breasts
flour for dredging
salt and pepper to taste
1. In a small bowl combine all dressing ingredients; set aside.
2. Season flour with salt and pepper; dredge chicken breasts to lightly coat on all sides. Heat olive oil in a medium frying pan, cook chicken 3-4 minutes per side over medium-high heat until golden brown.
3. Remove chicken from heat; let cool and cut into thin slices.
4. In a large salad bowl combine prepared lettuce, diced tomatoes, crumbled bacon and chicken slices.
5. Add dressing and toss to coat. Serve immediately.
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