Recipe(tried): Chicken Club Salad with Quick Basil Mayonnaise, and Sara's Method for Poaching Chicken

This was what we had for dinner last night. With the hot and humid weather, a main dish salad seemed appropriate. The croutons were very good, and the dressing was just wonderful. It would be terrific on a sandwich too:-) I did add about 4 cups of bite size pieces of green leaf lettuce. I also halved the recipe for DH and myself.

CHICKEN "CLUB" SALAD
Recipe courtesy Gourmet Magazine
Yield: 6 servings

3 cups 3/4-inch cubes Italian bread (preferably whole-wheat)
3 tablespoons olive oil
6 slices lean bacon, chopped
3 pounds chicken breasts, poached, skin and bones discarded, and the meat cut into bite-size pieces (about 4 cups)
1 pint cherry tomatoes, quartered
4 scallions including the green part, minced
1/2 cup Quick Basil Mayonnaise, recipe follows
Salt and pepper
Basil sprigs for garnish, if desired

Preheat oven to 350 degrees F.

In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt. Spread the bread cubes in a jelly-roll pan, toast them in the middle of the preheated oven oven for 10 to 15 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. In a large bowl combine well the chicken, the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it. Garnish each serving with some of the remaining bacon and a basil sprig.

QUICK BASIL MAYONNAISE:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
4 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

In a food processor or blender blend together the basil, mayonnaise, and lemon juice. Season the mayonnaise with salt and pepper.

Yield: about 1 1/4 cups

I have tried poaching my chicken breasts this way a couple of times but have found they are usually undercooked and needed extra cooking time.

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SARA'S METHOD FOR POACHING CHICKEN
Recipe courtesy Sara Moulton

1 quart chicken stock, preferably homemade
2 large whole bone-in chicken breasts (about 1 1/2 pounds total), split at the sternum

In a large pot with a tight-fitting lid, combine the stock and chicken and bring to a boil. Cover and remove from the heat. Let stand until completely cool.

Check the chicken for doneness. Simmer for 2 minutes longer if the chicken appears to be undercooked. Discard the bones and skin and cut into 1/2 to 3/4-inch cubes. Strain the cooking liquid and reserve for another use.