Beacon Club Salad Recipes

Steps:

• Cook the macaroni until firm-tender; drain well.
• In a bowl, combine the oil and vinegar.
• Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
• In another bowl, combine mayo, cream, horseradish, salt and pepper.
• Blend in with the macaroni mixture; toss well to combine thoroughly.
• Chill in the fridge for 3 hours before using.
• Note: if desired 1-2 hard-boiled eggs may be chopped and added.

Steps:

• 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, about 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 pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.

Steps:

• Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
• Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Cut cauliflower and broccoli into small pieces. Add the sliced onions and mushrooms.
• Place the remainder of the ingredients into a blender. Blend until combined. Pour over vegetables and refrigerate overnight before serving.