Lake Isle Press

Pesto Chicken Salad with Bacon, Tomatoes and Garlic Croutons

Chicken coated with creamy pesto is topped with crunchy croutons and crispy crumbled bacon.

Ingredients

• 2 boneless, skinless chicken breast halves, or 2 cups cooked, shredded chicken
• 5 slices bacon
• 1/4 cup mayonnaise
• 1/4 cup pesto (prepared or homemade)
• Salt and pepper
• 1 1/2 cups cherry tomatoes, quartered
• 1 1/2 cups croutons

Directions

Serves 4

1. Bring 2 quarts of water to a boil in a medium saucepan. Cut each chicken breast into two cutlets. Add the chicken and turn down the heat so the water is just simmering. Do not allow the water to boil. Poach chicken, covered, for 5 or 6 minutes. Turn off the heat and let the chicken sit in the hot water for another 6 to 8 minutes, until just done. Remove chicken to a bowl, and when cool enough to handle, shred into small strips.

2. In a medium skillet set over medium-high heat, fry the bacon until crisp; drain on paper towels. When cool, crumble it into small pieces.

3. In a small bowl, mix the mayonnaise and pesto until well combined. Add to the chicken and mix well; season with salt and pepper to taste. Place the salad in a serving bowl. Season the tomatoes with salt and pepper and add them to the salad bowl along with croutons and crumbled bacon. If not serving immediately, set the croutons and bacon aside separately and add them just before serving.

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