Chicken "Club" Salad - (Chicken, Bacon And Tomato Salad)

Recipe Instructions * Note: See the "Quick Basil Mayonnaise" recipe which is included in this collection. In a large saucepan or kettle (depending on the number of chicken breasts to be poached) combine the chicken breasts with enough cold water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes, and drain it. Discard skin and bones and cut the meat into bite-size pieces (you should have about 4 cups). In a bowl drizzle the bread cubes with the oil, tossing them to coat them evenly, and season them with salt. Spread the bread cubes in a jelly-roll pan, toast them in the middle of a preheated 350 degree oven for 15 to 20 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. In a large bowl combine well the chicken, the tomatoes, the scallions, two thirds of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it. Garnish each serving with some of the remaining bacon and a basil sprig. This recipe yields 6 servings.