Submitted by: Angelique TX
Source: American Classic

1/4 pound slab bacon, cut into large dice
1/2 small head iceberg lettuce, cut into 1-inch pieces
2 whole poached chicken breasts, cut into 1-inch cubes
2 cups cherry tomatoes, cut in half

DRESSING
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Few dashes Tabasco or similar hot pepper sauce
6 slices good-quality bread for toasting or grilling

1. Heat a medium-sized heavy skillet and add the bacon. Cook over medium-high heat, turning frequently, until it is browned and crisp all over and most of the fat has cooked off. Remove the bacon with a slotted spoon and drain on paper towels.

2. Whisk together the ingredients for the dressing.

3. When the bacon is cool, combine it in a bowl with the lettuce, chicken, and tomatoes.  Add the dressing and toss to combine, taking care not to break up the tomatoes.

4. Toast or grill the bread; place the slices on individual plates and heap the salad on top; serve as open-faced sandwiches.

6 servings