© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Russell Cronkhite
Summertime activities like yard sales, gardening or just weekends relaxing on the patio lend themselves to easy-going meals like these chicken bistro sandwiches. Buy cooked chicken breasts or sprinkle uncooked breasts with ½ teaspoon salt and ¼ teaspoon pepper, then grill or broil until browned and no longer pink at the centre, about three minutes per side.
⅓ cup mayonnaise
2 tablespoons minced onion
1 tablespoon wine vinegar
¼ teaspoon salt
4 slices thick country style bread, toasted and halved
romalne lettuce leaves
4 chicken breasts no skin, no bone, halves grilled and sliced
4 pounds fresh tomatoes, cut In chunks
8 thick slices bacon, cooked crisp
In a small bowl, combine mayonnaise and onion. For the dressing: Transfer two tablespoons of the mayonnaise mixture to a cup. With a fork, whisk in vinegar and salt, and reserve for later use.
Spread toast with the mayonnaise and onion mixture and place one slice on each of four plates. Top with romaine leaves and chicken breast. Spoon about 1 cup tomatoes on each sandwich. Scatter bacon on top. Drizzle with reserved dressing.