Canberra has gone from being freezing cold to summer-hot more or less overnight. So I'm thinking about salads again, particularly one that I came up with last year, after reading a post on 5 second rule about a BLT salad. I loved this idea, but decided to take it one step further—just as I always do in restaurants, when I'm offered the choice of a BLT or a club sandwich. Bacon, lettuce, and tomato are pretty fantastic all by themselves, of course, but add some good chicken or turkey and you've made RL's day.Chicken club salad
Slapdash ranch dressing*
2 Tbsp mayonnaise
1 Tbsp Greek yogurt
1 small clove garlic
2 basil leaves
½ tsp dried oregano
Salad
1-2 pieces bacon
4-6 leaves of romaine
6-8 grape tomatoes
½ chicken breast, cooked and sliced**
salt & freshly ground black pepper
handful of croutons
Put all dressing ingredients in a mini-processor and blend. Thin with a little bit of milk or lemon juice if you think the consistency is too thick. Set aside. ***
Cook the bacon using your preferred method—frying pan, oven, microwave. Chop into thin slices and dump into a bowl big enough to mix the salad. Wash, dry, shred, and add the romaine. Wash, dry, quarter, and add the tomatoes. Add the chicken. Season with salt and pepper.
Add half the dressing and toss thoroughly. Taste and decide if you want more dressing or seasoning, and repeat as necessary. Top with croutons and serve immediately.
Serves 1, accompanied by a very large glass of ice water.
* So called because I didn't have any of the traditional herbs for ranch dressing on hand, so I just improvised. (You could also use bottled ranch dressing, naturally, but I didn't have any of that either.)
** Having leftover cooked chicken is my main impetus for making this salad. You don't want to be cooking chicken specially--then you'll just be getting all hot and bothered, instead of cooling off, as this salad intends.
*** This makes a pretty small amount of dressing, but you can easily double it. For me, a little thick, creamy dressing goes a long way.
Slapdash ranch dressing*
2 Tbsp mayonnaise
1 Tbsp Greek yogurt
1 small clove garlic
2 basil leaves
½ tsp dried oregano
Salad
1-2 pieces bacon
4-6 leaves of romaine
6-8 grape tomatoes
½ chicken breast, cooked and sliced**
salt & freshly ground black pepper
handful of croutons
Put all dressing ingredients in a mini-processor and blend. Thin with a little bit of milk or lemon juice if you think the consistency is too thick. Set aside. ***
Cook the bacon using your preferred method—frying pan, oven, microwave. Chop into thin slices and dump into a bowl big enough to mix the salad. Wash, dry, shred, and add the romaine. Wash, dry, quarter, and add the tomatoes. Add the chicken. Season with salt and pepper.
Add half the dressing and toss thoroughly. Taste and decide if you want more dressing or seasoning, and repeat as necessary. Top with croutons and serve immediately.
Serves 1, accompanied by a very large glass of ice water.
* So called because I didn't have any of the traditional herbs for ranch dressing on hand, so I just improvised. (You could also use bottled ranch dressing, naturally, but I didn't have any of that either.)
** Having leftover cooked chicken is my main impetus for making this salad. You don't want to be cooking chicken specially--then you'll just be getting all hot and bothered, instead of cooling off, as this salad intends.
*** This makes a pretty small amount of dressing, but you can easily double it. For me, a little thick, creamy dressing goes a long way.
This sounds yummy. I remember back at the beginning of this year when I made, for the first time ever, cesar salad with homemade dressing from my vintage cook book. IT was so wonderful, I have never turned back to purchased dressing again!
ReplyDeleteHey 50sgal, thanks for stopping by. I agree--homemade dressing knocks the socks off anything in a bottle!
ReplyDeleteDelicious, RL! Hasn't the weather been bonkers? We've been struggling to turn the oven on in this heat..
ReplyDeleteCelia - bonkers is the word! Or, as I say to everyone up north, "Greetings from Australia, the cutting edge of climate change."
ReplyDelete