Acopole-Style Pozoles ~. Rancho Gordo

From The Rancho Gordo Pozole Book 

by Steve Sando (Rancho Gordo Press, 2019).

"Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos, contains tomatoes, a somewhat unorthodox addition. The best mix of seafood is open to interpretation, but I love the flavor that mussels add. I suggest tossing in the mussels toward the end of cooking, letting them cook in the broth and release their briny liquor into the pot, like a San Francisco–style cioppino or Mediterranean seafood stew. Although this method may not be authentic (I can’t imagine any Mexican serving mussels and clams in their shells, making their guests work), it’s much less effort for the chef, it looks dramatic, and it’s fun for your friends."
Ingredients:
For the chile paste: 

2 ancho chiles, wiped clean with a moist towel
2 guajillo chiles, wiped clean with a moist towel
½ of a head of garlic, broken into cloves
1 cup canned whole peeled Roma tomatoes
1 onion, chopped

To finish: 

¼ cup peanut oil
6 to 8 cups fish broth or light chicken broth
3 cups cooked white corn posole/prepared hominy (cooking instructions here)
1 pound firm white fish
1 pound shrimp, peeled and de-veined, shells reserved if making broth
1 pound mussels in their shells, cleaned and debearded
1 pound clams, scrubbed
Salt, to taste

Garnishes: 

Onion, chopped
Radishes, thinly sliced
Cilantro, chopped
Mexican limes or key limes, quartered
Dried Mexican oregano or Rancho Gordo Oregano Indio

Directions:

For the chile paste: Cut the chiles in half; discard seeds and stems. In a small saucepan, warm 2 cups of water over medium-low heat; turn off heat when the water is hot. Meanwhile, warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. Soak the toasted chiles in the pan of warm water for 15 minutes. Drain chiles, reserving the soaking liquid.
Meanwhile, dry-roast the garlic on the same skillet or comal until soft. Cool, then peel.
In a blender, combine the chiles, garlic, tomatoes, onion, and enough of the strained chile-soaking liquid to allow the blender blades to move. Blend well, scraping down the paste as needed. Use a wooden spoon to push the mixture through a fine-mesh sieve into a small bowl, discarding the skins and seeds.

To finish: In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 to 10 minutes. Add 4 cups of broth; stir well. Add the cooked hominy and heat through. (If you are using canned hominy, rinse the kernels before using and discard the liquid.)
Add the fish and seafood; gently stir to heat through. Add additional broth as needed — the mixture should be very soupy but the ingredients shouldn’t feel lost. Taste and add salt, as desired. Cook for another 10 minutes, checking that the fish is cooked through. Discard any unopened clams or mussels. Ladle into bowls and serve with your preferred garnishes.

Summery Zucchini Parmigiano ~ Vegan

                                                        

Summery Zucchini Parmigiano

This fresh, warm-weather take on the classic casserole uses heirloom Romanesco zucchini and sweet Roma tomatoes to highlight the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Romanesco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit.

Ingredients:

Roma Tomato Sauce

2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise2 tbsp (30 mL) extra virgin olive oil

2 large garlic cloves, smashed, thinly slice

2 tbsp (30 mL) tomato paste

2 large basil sprigs

Salt and freshly ground pepper to taste

Zucchini Cutlets

2 medium Romanesco or green zucchini, each about 12 oz

   350 gr. trimmed

Salt and freshly ground pepper to taste

3/4 cup (175 mL) all-purpose flour

3 large eggs

1 1/2 cups (375 mL) dried breadcrumbs

1/4 cup (60 mL) finely grated Parmesan

3/4 cup (175 mL) canola oil

1 ball (125 g) fresh mozzarella, torn into bite-size pieces

Basil leaves to garnish

Directions:                                                                                                 For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside.

Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil.

For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs and Parmesan.

Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mixture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini.

Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet.

Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bottom of a large platter. Arrange zucchini overtop. Spoon remaining sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.   Serve with Rose Wine

Navajo Tacos

Navajo Tacos

There’s always room for more when it comes to tacos. Mix to infuse taco meat with an authentic blend of peppers and signature spices before serving in warm tortillas. Top with favorite taco garnishes and hot sauce. 

Ingredients:

1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an      8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, to taste

For serving
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
Navajo Fry Bread

2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying
Directions:
Navajo Taco Filling
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.   Enjoy !!

Ribolita

Ribolitta

This classic Tuscan vegetarian stew is the perfect dish for cold winter nights. Patiently cooking the vegetables builds a lot of flavours, so it’s best to make this on the weekend when you have the time and save it for an instant weeknight dinner. Cut the rind from your Parmesan and add to the broth (or start saving them in your freezer—they add amazing umami richness to slow-cooked soups).

Ingredients:

1/2 cup (125 mL) olive oil, plus more for brushing on bread
1 1/2 cups (375 mL) chopped onion
1 1/2 cups (375 mL) chopped carrots
1 1/2 cups (375 mL) chopped celery
1 large bunch green Swiss chard, about 1 1/4 lbs (565 g), stems removed and chopped, leaves cut into bite-size pieces
2 tbsp (30 mL) chopped garlic
3/4 tsp (4 mL) chilli flakes
1 tsp (5 mL) dried rosemary
1 can (796 mL) Italian plum tomatoes, strained (reserve liquid)
6 cups (1.5 L) water
1 can (540 mL) white kidney beans, drained, rinsed
1 Parmesan rind
1 bay leaf
Salt and pepper
6 thick slices of Italian country bread
1 large garlic clove, halved
Freshly grated Parmesan cheese and chopped parsley for serving

Directions:

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add onion, carrots and celery, and sauté, stirring occasionally, for 15 minutes or until vegetables are softened. Add chard stems and sauté for 5 minutes longer.

2. Add garlic, chilli flakes and rosemary, and sauté for 1 minute or until fragrant. Turn heat to medium-high. Add strained tomatoes and cook, stirring with a wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to caramelize and stick to the bottom of the pot. Add tomato liquid, water, beans, Parmesan rind and bay leaf, and bring to a boil. Add chard leaves, return to a boil, then turn the heat down to low. Cover pot, leaving the lid slightly askew, and simmer gently for 45‑minutes or until soup is flavourful. Season with salt and pepper. Cool and refrigerate soup if not serving immediately. Discard bay leaf and Parmesan rind before serving.

3. Preheat broiler to high and place rack about 6 inches (15 cm) from the top element. Lightly brush both sides of bread with olive oil and place on a rimmed baking sheet. Broil (watching carefully) for 30 seconds to 1 minute per side or until golden. Rub each toasted slice with a cut side of garlic clove. Cut slices in half.

4. Serve soup topped with toasted bread and a shower of Parmesan and parsley.   Serves 6

 

Lazy Spring Cabbage Rolls

Lazy Spring Cabbage Rolls

Cabbage rolls are a lot of work. Instead, make just one rice- and pork-filled parcel and divvy it up like a cake. You lose nothing in flavour and save some precious time in return. If you have any doubts as to the freshness of your dried mint, purchase new, or use dried dill instead.
Ingredients:
1 head Savoy cabbage
1 can (796 mL) Italian tomatoes

6 tbsp (90 mL) unsalted butter, divided
1 small onion, peeled and quartered
2 tbsp (30 mL) sweet Hungarian paprika
Salt and freshly ground black pepper
1¼ cups (310 mL) medium-grain rice such as Calrose
1½ cups (375 mL) water
1 medium onion, chopped
6 cloves garlic, finely chopped
2 lbs (905 g) medium-ground pork
¼ cup (60 mL) 4% Greek yogurt, plus extra for serving
2 tbsp (30 mL) dried mint
Finely grated zest of 1 large lemon
Directions:
Carefully remove the 10 largest outer leaves of cabbage; reserve remaining cabbage for another use. Trim the tough centre stem, inches (8 cm) from root end, with a pair of kitchen shears; stack cabbage leaves and cook in boiling salted water for 10 minutes or until pliable.

Meanwhile, purée tomatoes; strain through a fine-mesh sieve to remove seeds. Combine tomato purée with 3 tbsp (45 mL) butter, quartered onion and paprika in a medium pot.

Once the cabbage is cooked, measure 1 cup (250 mL) of the cooking water and add to tomato mixture; drain cabbage and set aside.

Season tomato mixture with salt and pepper and bring to a boil over medium heat. Reduce to low and simmer 30 minutes or until the consistency of heavy cream; reserve.

Combine rice and water in a medium pot over high heat. Bring to a boil, reduce to medium-low, cover and cook for 15 minutes or until no liquid remains. Scrape into a large bowl and cool to room temperature.

Heat the remaining 3 tbsp (45 mL) butter in a medium skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic and cook 1 minute longer. Add to rice along with pork, yogurt, mint, lemon zest and 1 tbsp (15 mL) salt. Season with black pepper. Using your hands, work the mixture together.

Preheat oven to 375°F (190°C).

Spread one-half of the tomato sauce over the bottom of a round 9-inch (23-cm) non-reactive baking dish. Line with the cabbage, being sure to completely cover the bottom and leaving enough overhang to enclose filling. Fill with pork mixture and fold cabbage over to enclose. Top with remaining sauce. Cover dish with foil and bake for 1 hour 15 minutes or until bubbling and hot in the centre.

Cut into wedges and serve with extra yogurt. 

Serves 8 

Epic Beef Nachos Supreme

Epic Beef Nachos Supreme

You want to start with a good, sturdy tortilla chip. None of the thin and crispy ones.🙅🏼‍♀️

Ingredients

Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning)
1 pound ground beef
1/2 yellow onion diced
2 bags tortilla chips (16 ounces each)
1 can refried beans
16 ounces shredded cheese of choice (I used cheddar and Monterey jack)
3 roma tomatoes diced
2 to 3 green onions sliced

Instructions

Preheat the oven at 400 degrees.

Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.

Return the beef to the pan, and sprinkle on the taco seasoning.

Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.

Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)

Spoon on half the ground beef to each pan of chips.

Sprinkle shredded cheese on top.

Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced tomatoes and green onions.

Serve immediately.

Recipe Notes
Make sure your tortilla chips are thick and sturdy. NO thin ones. I recommend Costco’s Kirkland organic tortilla chips, or a similar brand.

I wrote this recipe with entertaining in mind. If you are making this for a smaller crown (4 to 6), I think half the recipe would work just fine. 

 

Fig Catsup Food Network

Fig Catsup #2

Ingredients:

1 pound fresh figs

8 ounces Roma tomatoes, quartered 
   lengthwise

1 cup apple cider vinegar

1/3 cup sugar

1/4 cup sorghum syrup

1 teaspoon Thai-style chili paste*  
     (paste adds to much heat)

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon*  
   (dominates the flavor, I would suggest 
      replacing with a cinnamon stick)

1 fresh bay leaf

add salt

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.

Chilled Tomato Curry Soup With Cashew Cream

Chilled Tomato Curry Soup

With Cashew Cream 

Cold soup is one of my favorite things about summer. This one takes advantage of gorgeous local and seasonal plum tomatoes (really the only kind worth eating at all) and pairs them with raw cashew cream for a virtuous vegan soup that will satisfy everyone.

Ingredients:2½ lbs (1.25 kg) ripe plum tomatoes (10 to 12 tomatoes), halved
2 tbsp grape-seed or sunflower oil
1 Vidalia, or other sweet onion, chopped
2 cloves garlic, finely chopped or grated
2 tsp. finely grated ginger
1 small fresh cayenne, or ½ bird’s-eye chili, seeded and chopped
1 tsp garam masala
1½ tsp ground turmeric
1¼ tsp ground cumin
1 tsp ground coriander
1½ cups water
2 to 3 tbsp lime juice
1¼ tsp salt
Freshly ground pepper to taste

CASHEW CREAM
½ cup (125 mL) raw cashews, soaked overnight in enough water to cover
¼ cup (60 mL) water
2 tbsp (30 mL) lime juice
¼ tsp (1 mL) salt
1 small clove garlic

Directions:

Using a coarse box grater set over a large bowl, press cut side of tomatoes against holes and grate flesh; discard skins. Set aside.

Heat oil in a large pot over medium heat; fry onion until light golden, 6 to 7 minutes. Stir in garlic, ginger, cayenne or chili, and cook 1 minute longer. Add spices and stir to combine. Pour grated tomatoes, water, 2 tbsp (30 mL) lime juice over and season with salt. Boil for 30 minutes, covered. Using a blender, purée. Season with pepper to taste and add final 1 tbsp (15 mL) lime juice only if necessary. Chill overnight.

Meanwhile, make the cashew cream: combine cashews, water, lime juice, salt and garlic in a blender and process until very smooth; refrigerate until ready to serve the soup.

Divide soup between 6 chilled bowls and serve each with a swirl of the cream.

Serves 6

Greek Salad Dip

Greek Salad Dip

Serves 6 as an appetizer

I'll bring this dip to summer parties, but it's also great to keep stocked at home for a quick lunch. Stuff the mixture into a pita or into romaine leaves to make a meal of it. Not that crackers and a dip like this are not a sufficient lunch. You could add some cooked quinoa and a little more dressing and consider it a side dish, making it even more perfect for backyard BBQs.

Ingredients:

1 cup cooked French Lentils
2-3 persian cucumbers
2 roma tomatoes, or something similar
1/2 a red bell pepper, seeds and ribs removed
1/3 cup minced red onion
1/2 cup chopped kalamata olives
1/4 cup fresh chopped flat-leaf parsley
3 Tbsp. fresh chopped oregano leaves
1/2 tsp. sea salt
pinch of red pepper flakes
2 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1/2-3/4 cup crumbled feta cheese, to taste

*

Directions:
Put the lentils into a large mixing bowl. Scoop out the seedy center and finely dice the cucumbers. Do the same with the tomatoes and red pepper. The smaller the dice, the easier to scoop with a cracker. Add them to the mixing bowl. Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix. Gently stir in the crumbled feta and taste for seasonings.

Serve at room temperature or chilled. The salad will keep for 4-5 days in the fridge, the vegetables getting a bit softer by the day but still enjoyable.

Avocado Tomato and Feta Toast With Poached Egg

Avocado Tomato and Feta Toast 

With Poached Egg

INGREDIENTS:

2 thick cut slices sourdough bread, lightly toasted½ ripe avocado1 roma tomato, diced or 3 cherry tomatoes quartered2 oz feta cheese, crumbled (Bulgarian feta recommended)kosher salt and za’atar to taste2 poached eggs

DIRECTIONS

Mash or thinly slice the half of avocado and divide it between both slices of toasted sourdough.
Top with the chopped tomatoes, crumbled feta and season with kosher salt and za’atar.
Place a poached egg on each piece of avocado toast and serve immediately.

Pico de Gallo

Pico de Gallo

This is a recipe from Great News Cooking School which I attend often.  This is such a healthy alternative to sour cream based dips.

Ingredients:

5 large ripe Roma tomatoes

6 cilantro sprigs, stemmed

1 small white onion

2 serrano chiles, (optional)

2 teaspoons kosher salt, or to taste

1 lime juiced

*

Directions:

 On a large cutting board, core the tomatoes and slice thinly.  Push to one side.  Roughly chop the cilantro and push it into the tomatoes.  Cut the onion into the smallest dice you can manage and push aside.  Chop the seranno chiles.

*

Use the side of your knife to push the onion and chiles into the middle of the board.  Chop by holding the tip of your knife down with one hand and pivoting the blade back and forth, occasionally sweeping the back pile into the center with the edge of your knife.  Chop until the onions are a little more than finely iced.

*

Scoop up the tomatoes and cilantro, put them on top of the onions, keep chopping bak and forth-sweeping up a pile- until all of the ingredients are finely chopped and blended together.  When the salsa is a rosy, juicy heap, scoop everything into a serving bowl.  Season with salt and lime juice.  Let the flavors blend for at least 30 minutes before serving.

Infused Ketchup

Yesterday I went to lunch with my neighbor Alice. We each enjoyed the same sandwich. Alice requested ketchup for her fries. Alice asked me to taste the ketchup as it really was infused with something tasty. We asked the manager as he came to our table to question our satisfaction with our food. He was eager to share the recipe. I will try to share the recipe as it was shared with us.

Pomegranate Infused Ketchup

8 Roma Tomatoes, cut in quarters

3 garlic cloves

1 small onion, diced

Fresh basil, chiffanod

Olive oil

Pomegranate molasses*

***

Quarter the tomatoes lengthwise to expose as much flesh as possible. Place the tomatoes in a bowl, add the finely sliced garlic, diced onion and basil. Allow to remain for two hours.

*

Place the tomato mixture on a baking sheet and bake at 325 for about 1/2 hour or more just until tomatoes begin to caramelize. Do not allow to darken. Remove from oven and allow the tomatoes to soak up the juices and cool.

*

The ratio of tomatoes to ketchup is one tomato to two ounces of commercial ketchup. Puree the tomato mixture. Add to the ketchup. Add Pomegranate molasses to taste. Ketchup will keep indefinitely in refrigerator.

*****

Pomegranate Molasses Don't let this item change your thought of creating this recipe. I took a cooking class and learned that if you take pomegranate juice and cooking it reducing it from 3 cups to 1 cup, you have the some composition.

Chicken Club Salad ... Prepare ingredients and store seperately. At lunchtime assemble and serve.

Chicken Club Salad

Ingredients:

6 slices bacon

4 boneless chicken breast halves

coarse salt and ground black pepper

3 Roma tomatoes, quartered lengthwise,seeded and cut into 1/2" pieces

1/2 small red onion, finely chopped

2 celery stalks, sliced crosswise 1/4" thick, plus 1/2 cup celery leaves (optional)

1/2 cup light mayonnaise

1 tablespoon white vinegar

lettuce leaves for serving. I like to use romaine lettuce

Directions:

Preheat oven to 400. 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, let drain; crumble bacon. 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" chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, sprinkle with bacon.