Club Med Chicken Salad Recipes

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• 1. Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
• 2. In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
• 3. In a large non-metallic bowl combine the drained pasta with the (cherry) tomatoes, artichoke hearts, raisins, olives, capers, cooked chicken. Stir in the dressing and toss to combine.
• 4. Cover and refrigerate salad for 30 minutes.

Steps:

• In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
• Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
• Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.