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Summertime is the season for cold suppers, especially those which require little cooking to begin with. This salad can be made with leftover chicken, or if you don’t have any leftovers, you can cook a couple chicken breasts in the microwave to reduce the amount of heat generated in the kitchen.
This salad works well for picnics and camping, too, if you’re able to combine the components just before eating. Just put the lettuce, chicken, bacon and tomato in separate plastic bags and take along a bowl to combine them at the last minute (or even add all the other ingredients to the bag with the lettuce when you’re ready to eat).
We use an empty, clean peanut butter jar for the dressing, so that can be transported in the same jar used for mixing. In fact, to make things easier, I marked the side of the jar with measurement lines for the liquid ingredients and listed the others, so I don’t even have to get out the cookbook, just my special jar.
BLT Chicken Salad
Parsley-herb dressing (directions follow)
1 medium-size head green leaf lettuce, torn into bite-size pieces
3 cups cold cooked chicken
½ pound bacon, crisply cooked and crumbled
2 large tomatoes, peeled, seeded and diced
Make dressing, cover and chill for several hours.
Place torn lettuce in a salad bowl. Place the chicken, bacon and tomatoes on the lettuce. Pour dressing over salad, toss well and serve. Makes 4 to 6 servings.
Parsley-Herb Dressing
½ cup salad oil
¼ cup white wine vinegar
½ tsp. salt
2 tsp. sugar
¾ tsp. pepper (I use freshly ground)
1 ¼ tsp. dry mustard
1/3 cup finely chopped parsley
In a jar, combine all ingredients and blend well.
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