makes four servings
8 slices of smoky bacon
8 chicken breast cutlets (about 2 pounds)
1/3 cup extra-virgin olive oil, plus more for drizzling
grill seasoning
2 hearts of romaine lettuce, chopped
4 plum tomatoes, chopped
1 ripe Hass avocado
¼ small onion, chopped
1 small garlic clove, smashed and peeled
Juice of 2 lemons
1 jalapeño, seeded and coarsely chopped
1 tablespoon cilantro leaves
Salt
Preheat a grill or a grill pan to medium-high. Preheat the oven to 375° and cook the bacon on a broiler pan in the oven for 20 minutes. (To get the bacon extra-crisp, don’t open the oven to check on it too often—you’ll let the heat out.) Drain the bacon on paper towels, then chop it.
Coat the chicken with extra-virgin olive oil and grill seasoning. Grill the chicken until cooked through, 3 to 4 minutes on each side.
Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the extra-virgin olive oil in a thin stream; process until smooth. season to taste with salt.
Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.
bacon recipe courtesy of: Rachael Ray, 30-Minute Meals, June/July 2006
Showing posts with label club salad. Show all posts
Showing posts with label club salad. Show all posts
Thursday, January 12, 2012
Monday, July 27, 2009
1540. TURKEY CLUB SALAD with BACON, AVOCADO and MAYO
makes 4 servings
6 bacon slices
1 ripe 6-to 8-ounces avocado, pitted and peeled
1/4 cup mayonnaise
1/3 to 1/2 cup water
3 tablespoons fresh lemon juice
1 (6-inch) piece baguette or Italian loaf, halved lengthwise
2 tablespoons olive oil, divided
1 pound turkey cutlets
1 (10-ounces) bag chopped romaine
2 cups shredded cabbage or coleslaw mix
2 medium tomatoes, chopped
Equipment: a 2-burner grill pan
Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary. Heat grill pan over medium-high heat until hot. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing. Toss just before serving and serve remaining dressing on the side.
bacon recipe courtesy of: Gina Marie Miraglia Eriquez, Gourmet, August 2009
6 bacon slices
1 ripe 6-to 8-ounces avocado, pitted and peeled
1/4 cup mayonnaise
1/3 to 1/2 cup water
3 tablespoons fresh lemon juice
1 (6-inch) piece baguette or Italian loaf, halved lengthwise
2 tablespoons olive oil, divided
1 pound turkey cutlets
1 (10-ounces) bag chopped romaine
2 cups shredded cabbage or coleslaw mix
2 medium tomatoes, chopped
Equipment: a 2-burner grill pan
Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary. Heat grill pan over medium-high heat until hot. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing. Toss just before serving and serve remaining dressing on the side.
bacon recipe courtesy of: Gina Marie Miraglia Eriquez, Gourmet, August 2009
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