Ingredients
3 cups 3/4-inch cubes of Italian bread
3 tablespoons olive oil
6 slices of lean bacon, chopped
3 pounds chicken breasts, poached and chopped
1 pint cherry tomatoes, quartered
4 scallions, including the green part, minced
1/2 cup mayonnaise
2 T basil
Parmesan shreds

Stir basil into mayonnaise and set aside. 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 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. 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 the plates, and arrange the croutons around it. Garnish each serving with some of the remaining bacon and some parmesan cheese.