CLUB CHICKEN SALAD WITH HOT BACON DRESSING (Hudson's)

1 lb. skinned and boned chicken breasts
hot bacon dressing (see Hot Bacon Dressing recipe)
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 til 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)
March, 1999, Menu Minder

HOT BACON DRESSING (Hudson's)

5 slices bacon, diced
1/2 c. finely chopped yellow onion
vegetable oil
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 til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til 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 til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.
(makes 1 1/2 cups)
March, 1999, Menu Minder