California Club Salad

Course : Salads
Serves: 8
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4 stalks celery
2 medium boned and skinned chicken breasts -- cooked and cooled
4 ounces monterey jack cheese
4 medium scallions
2 large tomatoes
8 ounces lean bacon -- crisply cooked
1 cup cilantro
2 slices sourdough bread
2 tablespoons soft butter
4 tablespoons grated parmesan cheese
1 1/2 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon dijon mustard
1 1/2 tablespoons honey
1 bunch leaf lettuce

Preparation / Directions:

Cut celery, chicken, cheese, onions and tomato in short, thin julienne cuts. Keep ingredients separate and set aside. Cut cilantro in a similar way. Toast bread until light golden brown on both sides. Butter one side only. Sprinkle with Parmesan and broil until cheese bubbles. Slice similarly as the other ingredients. Cook bacon until crisp; break into 1/2 inch long pieces. Combine dressing ingredients thoroughly. Right before serving, blend all salad ingredients with the dressing and serve immediately in lettuce line dishes.

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