4 Boneless, skinless chicken breast halves (6 to 8 ounces each)
salt and ground pepper
3 Plum tomatoes, quartered lengthwise, seeded and cut into 1/2-inc pieces
1/2 Small red onion, sliced thinly
Bell Peppers, thinly sliced
1/2 cup Light mayonnaise
1 Tbsp White-wine vinegar
#Find our best and tastiest chicken salad recipe, perfect for fancy brunch or for a simple and delicious sandwich. This is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.# Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, abaut 10 minutes. Turn bacon over, and slide to one side of sheet.
Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and papper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.