BLT and C Salad

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Here I am planning my son's big graduation bash, and here you are with nothing to read. I can't stand being a bad host, so I am posting one of my favorite summer salads -- I know you're ready for some yummy summer salads.

I was making some chicken salad for my husband's lunch the other day and I thought of this one. I was actually making this one because I didn't have any tomatoes. Tomatoes seem to be a crucial part of this recipe, and if you can get really good tomatoes (or harvest your own) you'll certainly want to showcase them by serving the salad in the tomato. But, if you don't have fabulous tomatoes (and no one does this time of year), just skip the "stuffing" steps. Just take a couple decent Romas, seed them and chop them, toss them in, and serve the salad on a plate. This salad is good any time of year, but during the summer months, it really tastes great.

All the ingredients pictured, except croutons.
Clockwise from top: green onions, tomatoes, bacon, chicken,
mayonnaise with pepper on top, lettuce.

All ingredients tossed, except croutons.
If I'm going to make it more than 30 minutes ahead,
I wait to add the croutons so they have some crunch.

With croutons and ready to eat -- we ate it without stuffing the tomatoes.

BLT & C Salad

6 lrg. ripe tomatoes
2 cups diced, cooked chicken
(in the summer I grill it and let it cool)
1 cup chopped lettuce
6 slices cooked bacon, crumbled
1 cup seasoned croutons
2 green onions, sliced
¼ cup mayonnaise (or more to taste)
⅛ t. pepper
pinch salt

** Cut 1/2” slice off tops of tomatoes.
Scoop out seeds and flesh leaving a layer of pulp attached to skin to form a bowl.
Cut larger pieces of discarded tomato into small cubes and reserve.
Discard seeds and juice.
Combine tomato cubes with chicken, lettuce, bacon, croutons,
green onions, mayonnaise, pepper and salt.
Spoon chicken salad into tomato shells.

** See above notes if you don't want to serve the salad stuffed in the tomatoes.

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