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Bacon, tomatoes give chicken salad club personality

Chicken salad may be a summertime favorite, but it also provides for a simple yet popular contribution to cooler weather potlucks. Here are several recipes we dug up based on a couple of inquiries. One reader wanted a recipe for a chicken salad that tasted like a classic club sandwich, while another was looking for a recipe for a Rice-a-Roni chicken salad.

Chicken Club Salad

Adapted from FoodNetwork.com (originally from Gourmet magazine)

This recipe follows the original pretty closely, except for the final touch. Instead of serving on individual plates, just toss the croutons in at the end and serve directly from the bowl.

3 cups ¾ -inch cubes of Italian bread

3 tablespoons olive oil

Salt and pepper, to taste

6 slices lean bacon, chopped

4 cups cooked chicken breast, cubed

1 pint cherry tomatoes, quartered

4 scallions, including green parts

½ cup Quick Basil Mayonnaise (recipe follows)

Drizzle bread cubes with olive oil, tossing to coast. Season with salt. Spread the bread cubes on a baking sheet and toast them in the middle of a preheated 350-degree oven for 15 to 20 minutes, or until golden. Let cool. In skillet, cook bacon over medium heat, stirring, until crisp. Drain on paper towels. In a large bowl combine chicken, tomatoes, scallions, two-thirds of the bacon, mayonnaise and salt and pepper to taste. Toss in the homemade croutons and sprinkle with remaining bacon pieces.

Yield: 6 servings

Approximate nutrition per serving: 455 calories, 29.3 grams fat (5.9 grams saturated, 58 percent fat calories), 32.5 grams protein, 14.5 grams carbohydrate, 91.8 milligrams cholesterol, 1.7 grams dietary fiber, 525 milligrams sodium.

Quick Basil Mayonnaise: 2 cups loosely packed fresh basil leaves, 1 cup mayonnaise, 4 teaspoons fresh lemon juice, kosher salt and freshly ground black pepper

In a food processor or blender blend together the basil, mayonnaise, and lemon juice. Season the mayonnaise with salt and pepper.

Yield: About 1 ¼ cups

Approximate nutrition per 1-tablespoon serving: 81 calories, 8.9 grams fat (1.3 grams saturated, 99 percent fat calories), less than 1 gram protein and carbohydrate, 5.6 milligrams cholesterol, less than 1 gram dietary fiber, 93 milligrams sodium.

Note: For an even quicker salad to prepare, try the Chicken Club Salad at www.kraftcanada.com. It uses bottled dressing and bagged croutons (though homemade croutons really make the salad stand out).

Rice-a-Roni Salad

From Allrecipes.com

Copies of this recipe shows up on several Internet sites. Once the Rice-a-Roni is cooked, it goes together in a snap.

1 (10.75-ounce) package chicken flavored Rice-a-Roni

1 bunch green onion, chopped

1 (8-ounce) can water chestnuts, drained and chopped

1 cup chopped celery

1 cup chopped cooked chicken breast meat

½ cup mayonnaise

Dash Worcestershire sauce

Salt and pepper, to taste

Prepare rice mix as directed on packaged, then chill. Then add remaining ingredients, mix well and chill.

Yield: 8 servings

Approximate nutrition per serving: 341 calories, 17 grams fat (2.9 grams saturated, 45 percent fat calories), 9.6 grams protein, 37.5 grams carbohydrate, 23 milligrams cholesterol, 2.9 grams dietary fiber, 1,045 milligrams sodium.

The Rice-a-Roni Web site features another chicken salad recipe that provides a little more zing.

Cha Cha Chicken & Rice-a-Roni Salad

From www.ricearoni.com

1 (5.8 ounce) package Chicken & Garlic Rice-a-Roni

1 tablespoon cooking oil

2 fresh chicken breast halves, boned and skinned

½ cup chopped mild onion

½ cup chopped red bell pepper

¼ cup chopped fresh cilantro, lightly packed

1 to 2 jalapeno peppers, seeded and chopped

1/3 cup red wine vinegar

2 tablespoons olive oil

¼ teaspoon ground allspice

2 tablespoon orange marmalade

Salt and freshly ground black pepper, to taste

1 avocado, peeled, pitted and chopped

1 mango, peeled, pitted and chopped

¼ cup shelled sunflower seed kernels

Crisp salad greens

Prepared Rice-a- Roni as package directs, substituting oil for margarine. Cool for 10 to 15 minutes.

Meanwhile, heat cooking oil in large nonstick skillet; add chicken breasts, cooking for 5 minutes on each side or until golden brown and cooked. Remove to a cutting board; let rest for 5 minutes before cutting into bite-size pieces.

In large mixing bowl, gently toss cooled rice mixture, chicken, onion, red pepper, cilantro and jalapeno. Whisk together vinegar, oil, marmalade, allspice, salt and pepper, blending well. Add to rice mixture, toss gently to coat.

Add avocado, mango and sunflower seeds just before serving. Serve over crisp salad greens.

Yield: 6 servings

Approximate nutrition per serving: 379 calories, 19 grams fat (2.8 grams saturated, 45 percent fat calories), 15.5 grams protein, 39.7 grams carbohydrate, 27 milligrams cholesterol, 4.6 grams dietary fiber, 710 milligrams sodium.