Start to finish: 1 hour 20 minutes (20 active)
Servings: 6
1 to 1 1/4 pounds boneless skinless chicken breasts (not thin sliced), about 3/4-inch thick
6 cups chicken broth
2 cups cherry tomatoes, halved or quartered if large
Kosher salt
6 ounces bacon
3/4 cup mayonnaise
1 1/2 cups packed fresh basil leaves
2 teaspoons lemon zest and 1 1/2 tablespoons fresh lemon juice
6 hot dog buns
2 tablespoons unsalted butter, melted
Baby romaine lettuce leaves for garnish
In a medium saucepan combine the chicken with the broth and heat the pan over medium heat until it registers 170 F. Remove the pan from the heat, cover the pan and let it stand 20 minutes. (Cut into the thickest part of the thickest chicken breast and if you see any pink reheat the chicken briefly.) Transfer the chicken to a bowl and let it cool. When cool, cut into 1/2-inch cubes. Strain the broth, cover and either chill or freeze it for future use.
Meanwhile, sprinkle the tomatoes lightly with salt and let them stand for 15 minutes.
In a large skillet cook the bacon over medium heat until crisp, about 5 minutes and transfer to paper towels to drain. When cool, crumble.
In a food processor combine the mayonnaise, basil, lemon zest and juice and puree until smooth. Add a little water if the dressing is too thick to pour.
Using a serrated knife, slice off and discard the side crusts of the hot dog buns. Brush the cut sides with the butter. In a large nonstick skillet toast the buttered sides of the hot dog buns over medium heat until they are golden brown.
Using paper towels gently pat dry the tomatoes. In a large bowl combine the chicken, dressing, tomatoes and bacon; stir gently just until combined.
To serve: Put a piece of lettuce inside each toasted bun and mound the chicken salad on top.
Nutrition information per serving: 599 calories; 370 calories from fat; 41 g fat (11 g saturated; 0 g trans fats); 111 mg cholesterol; 690 mg sodium; 25 g carbohydrates; 2 g fiber; 4 g sugar; 31 g protein.
Sara Moulton, Associated Press
