Chicken "Club" Salad (Chicken, Bacon And Tomato Salad)

Directions

1. In a large saucepan or possibly kettle (depending on the number of chicken breasts to be poached) combine the chicken breasts with sufficient cool water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add in salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 min. Remove the pan from the heat, let the chicken cold in the liquid for 30 min, and drain it. Throw away skin and bones and cut the meat into bite-size pcs (you should have about 4 c.).
2. In a bowl drizzle the bread cubes with the oil, tossing them to coat them proportionately, and season them with salt. Spread the bread cubes in a jelly-roll pan, toast them in the middle of a preheated 350 degree oven for 15 to 20 min, or possibly till they are golden brown, and let them cold.
3. In a skillet cook the bacon over the moderate heat, stirring, till 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, two thirds 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.
4. This recipe yields 6 servings.
5. Comments: The original recipe title as listed is "Chicken "Club" Salad - (Chicken, Bacon, And Tomato Salad With Croutons)".