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    California Club Salad


    Source of Recipe


    Best of Country Cooking

    List of Ingredients




    4 stalks celery, wash and drain
    2 chicken breast, cook and cooled
    4 ounces Monterey jack cheese
    4 medium green onions
    2 large tomatoes
    1 cup loose, long stemmed cilantro
    2 slices sourdough bread
    2 tablespoons soft butter
    4 tablespoons Parmesan cheese
    8 ounces bacon, cooked crisp
    Dressing:
    1 1/2 tablespoons mayonnaise
    3 tablespoons sour cream
    1 teaspoon Dijon mustard
    1 1/2 tablespoons honey

    Recipe



    Cut celery, chicken, cheese, onion and tomato into short thin sticks (julienne cut). Keep ingredients separate. Cut cilantro into similar lengths. Toast slices of bread til golden brown. Remove from toaster and butter one side only; sprinkle with Parmesan and return to toaster oven till cheese bubbles. Remove and slice in similar size to veggies. Set aside. Cook bacon til crisp, then break into 1/2" pieces. Combine salad dressing. Right before serving, blend all ingredients with dressing. Serve immediately from lettuce lined bowl. Yield: 8 servings.

 

 

 

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