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Lo-carb "Club Sandwich" by Andrea Frankel
2 large chicken breast halves, cooked, bones and skin removed - dice
1/2 lb bacon, fried very crisp, drained - crumble into largish pieces
2 tomatoes - cut into small cubes
Generous amount of mayonnaise to bind
Salt & pepper to taste
Optional pinch of celery seeds
8 large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge
Mix first group to make chicken salad, and use the Romaine leaves like
taco shells to eat it with. Serves two for a light supper.