Chicken SALAD BLT 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 similarhot 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.