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Hudson's Club Chicken Salad with Hot Bacon Dressing
1 lb. skinned and boned chicken breasts
hot bacon dressing (recipe below)
3 small tomatoes, seeded and cut into strips
4 C. shredded iceberg lettuce
4 C. shredded leaf lettuce
2 strips bacon, cooked and crumbled
Broil chicken until done (about 8 minutes). While it is still warm, cut it into strips and place in a bowl with 1/2 c. hot bacon dressing. Set aside to cool to room temperature.
In a large bowl, toss tomatoes with both lettuces. Divide among
4 large salad plates. Arrange chicken on top and sprinkle with crumbled bacon.
Drizzle 2 T. dressing over top of each salad.
Makes 4 servings
Hot Bacon Dressing:
5 slices bacon, diced
1/2 C. finely chopped yellow onion
2 t. corn starch mixed with 2 t. water
1/2 C. white vinegar
1/2 C. water
1/4 C. sugar
salt and pepper to taste
Fry bacon until crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes until onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 C.
Add bacon fat to cornstarch mixture and reserve. Combine
vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil.
Add cornstarch mixture and cook until thickened (1-2 minutes). Remove from heat
and add bacon and onion. Use while warm.
Makes 1 1/2 cups.
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