Club Salad Recipe
Ingredients
| Chicken breasts package | 2 , frozen | |
| Chicken stock | 1 Cup (16 tbs), canned | |
| Salt | To Taste | |
| Bacon | 1 pound | |
| 6 hard-cooked eggs | ||
| 1 basket cherry tomatoes | ||
| 2 medium-size avocados | ||
| Juice of 1/2 lemon | ||
| Romaine or other lettuce | ||
Directions
Place thawed chicken breasts in a pan; cover with chicken stock; add salt to taste and simmer for 20 minutes or until tender.
Cool.
Remove skin and bones and cut into 1/4 -inch-wide strips.
Chill.
Cook bacon until crisp; drain and crumble.
Slice eggs.
Cut cherry tomatoes in half.
Halve avocados, remove seed, peel, and slice; dip in lemon juice.
Line a large round platter with romaine leaves.
On one section of the platter, fan the chicken in spoke fashion from the center.
Arrange the crumbled bacon next to it; then position the spokes of eggs, avocados, and tomatoes.
Chill.
Cool.
Remove skin and bones and cut into 1/4 -inch-wide strips.
Chill.
Cook bacon until crisp; drain and crumble.
Slice eggs.
Cut cherry tomatoes in half.
Halve avocados, remove seed, peel, and slice; dip in lemon juice.
Line a large round platter with romaine leaves.
On one section of the platter, fan the chicken in spoke fashion from the center.
Arrange the crumbled bacon next to it; then position the spokes of eggs, avocados, and tomatoes.
Chill.
Chef
