Chicken Club Salad

A favorite at our house especially when I haven't made good plans for dinner, just like happened today!

You can find the recipe here, at Martha Stewart.

(I've decided to include the recipe here because sometimes the website is down.)

Serves 4

• 6 slices bacon
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• coarse salt and ground pepper
• 3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
• 1/2 small red onion, finely chopped
• 2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
• 1/2 cup light mayonnaise
• 1 tablespoon white-wine vinegar
• lettuce leaves, for serving

Directions

1. Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
2. Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
3. Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.

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