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“From Gourmet or Bon Appetit back in the 1980's.”
READY IN:
40hrs 20mins
SERVES:
2-3
YIELD:
2 salads
UNITS:
US

Ingredients Nutrition

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 clove garlic, minced.
  10. 1/2-3/4 Cup mayonnaise.
  11. Mix together.
  12. In a large bowl, combine basil mayo, cooked bacon, cooled chicken cubes.
  13. To serve, place on plate and top with croutons and cherry tomatoes.

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