BLT CHICKEN SALAD SANDWICHES AND BASIL DRESSING
Serves: 6
1 to 1 1/4 lb (454-680 g) boneless skinless chicken breasts (not thin sliced), about 3/4-inch (2 cm) thick
6 cups (1.5 L) chicken broth
2 cups (500 mL) cherry tomatoes, halved or quartered if large Kosher salt
6 oz (170 g) bacon
3/4 cup (180 mL) mayonnaise
1 1/2 cups (375 mL) packed fresh basil leaves
2 tsp (10 mL) lemon zest and 1 1/2 tbsp (22.5 mL) fresh lemon juice
6 hotdog buns
2 tbsp (30 mL) unsalted butter, melted
Baby romaine lettuce leaves for garnish
1. In a medium saucepan combine the chicken with the broth and heat over medium heat until it registers 170 F (77 C).
2. Remove the pan from the heat, cover the pan and let it stand 20 minutes. (Cut into the thickest part of the thickest chicken breast and if you see any pink, reheat the chicken briefly.)
3. Transfer the chicken to a bowl and let it cool. When cool, cut into 1/2-inch (1.3-cm) cubes. Strain the broth, cover and either chill or freeze it for future use.
4. Meanwhile, sprinkle the tomatoes lightly with salt and let them stand for 15 minutes.
5. In a large skillet cook the bacon over medium heat until crisp, about 5 minutes and transfer to paper towels to drain. When cool, crumble.
6. In a food processor combine the mayonnaise, basil, lemon zest and juice and purée until smooth. Add a little water if the dressing is too thick to pour.
7. Brush the cut sides of the buns with the butter.
8. In a non-stick skillet toast the buttered sides of the buns over medium heat until golden.
9. Pat dry the tomatoes. In a large bowl combine the chicken, dressing, tomatoes and bacon.
To serve: Put a piece of lettuce inside each toasted bun and mound the chicken salad on top.