Chicken Salad Club Recipe

Prepare chicken

If not using pre-cooked chicken, poach or roast about 1.25 lb (roughly 3 cups when shredded) boneless skinless chicken breasts or thighs. To poach: place chicken in a single layer in a saucepan, cover with cold water or low-sodium chicken broth, add a pinch of salt, bring to a gentle simmer, then simmer 10–12 minutes until cooked through. Remove and let rest 5 minutes, then shred or dice into bite-sized pieces.

In a large bowl combine mayonnaise and Greek yogurt (if using). Stir in Dijon mustard, lemon juice, salt, and black pepper until smooth.

Add shredded chicken, diced celery, minced red onion, chopped parsley, and optional chopped dill pickle or capers to the dressing. Fold gently until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Chill at least 15 minutes for flavors to meld (up to 2 hours).

Cook bacon until crisp in a skillet over medium heat or in the oven at 400°F (200°C) for 15–20 minutes. Drain on paper towels.

If you prefer toasted bread, toast the 8 slices until golden. Lightly spread butter or mayonnaise on one side of each slice.

To assemble each sandwich: place one slice of bread (buttered side down). Layer about 0.5 cup of spring mix, 2–3 generous tablespoons (about 0.5 cup) of chicken salad, 2 slices of tomato, a few thin slices of red onion, and 2 slices of cooked bacon. Top with another bread slice (buttered side up). Repeat to make 4 sandwiches.

Optional: for a club-style triple layer, use three slices of bread per sandwich. On the first slice add chicken salad and a bread slice, then on the next layer add bacon, tomato and lettuce, then top with final bread slice and secure with toothpicks. Cut sandwiches in half or quarters.

Serve immediately, or wrap and chill up to 24 hours. If making ahead, keep lettuce and tomato separate until just before serving to avoid soggy bread.