CHICKEN & BACON SALAD

1 pound boneless, skinless chicken breasts, diced 2 teaspoons Paul Prudhomme's Poultry Magic ® 2 teaspoons Worcestershire sauce 4 tablespoons olive oil or bacon fat 1/2 cup minced onions 1/2 cup minced celery 12 ounces bacon, fried crisp, drained and crumbled...(you may use the fat to sauté the chicken) 2 cups chopped purple cabbage 2 cups chopped green cabbage 1 cup chopped iceberg lettuce 1- 1/2 cups Green Onion Salad Dressing (recipe follows) 4 large romaine or iceberg lettuce leaves 8 tomato wedges or cherry tomatoes for garnish Sprinkle the chicken breasts with Poultry Magic and work well with your hands, then work in the Worcestershire sauce. Heat the olive oil in a large, heavy skillet. When very hot, add the chicken, stirring quickly with a wooden spoon. Brown on all sides, usually about 3 to 4minutes. (The oil will spatter- be careful!) Add the onions and celery and cook 4 minutes. Place in a bowl and cool to room temperature. In a large bowl, combine the chicken, bacon, cabbages, lettuce and Green Onion Salad Dressing. Refrigerate until chilled. Stir well; then serve on individual salad plates, each lined with a large lettuce leaf and garnish with 2 cherry tomatoes or tomato wedges. Allow about 1 cup of salad for a main course serving.

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