Ingredients:

3 cups 3/4-inch cubes of Italian bread (preferably whole wheat)
3 tablespoons olive oil
6 slices of lean bacon, chopped
3 pounds chicken breasts, poached (procedure above), skin and bones discarded, and the meat cut into bite-size pieces (about 4 cups)
1 pint cherry tomatoes (pick tomatoes with a firm feel, not squishy) , quartered
4 scallions, including the green part, minced
1/2 cup quick basil mayonnaise (recipe follows)
Basil sprigs for garnish if desired

Cooking Recipe:

In a bowl drizzle the bread cubes with the oil, tossing them to coat them evenly, and season them with salt. Spread the bread cubes in a jelly-roll pan, toast them in the middle of a preheated 350 degree oven (either gas or electric makes no difference) for 15 to 20 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain (the bottom part of the unit that water or substances can exit) . In a large bowl combine well the chicken, the tomatoes, the scallions, two thirds of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it. garnish (which means to sprinkle over, giving an aesthetic appearance) each serving with some of the remaining bacon and a basil sprig.