Grilled Chicken Club Recipe
Boneless chicken breast on a croissant with crisp bacon, lettuce & tomato, served with pasta salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Pasta Salad (side)
Method
Sandwich
- 1
Prepare chicken
Pound the 2 chicken breasts to an even 1/2-inch thickness (or slice horizontally) for even cooking. Pat dry with paper towels.
- 2
Season chicken
In a small bowl mix 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Brush or rub the mixture evenly onto both sides of the chicken breasts.
- 3
Grill chicken
Heat a grill pan or outdoor grill over medium-high heat until hot. Add a light brushing of oil to the grill. Grill the breasts 4–6 minutes per side, until an instant-read thermometer reads 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice diagonally into 1/4-inch slices.
- 4
Cook bacon
While chicken rests, heat a skillet over medium heat and cook 6 bacon strips until crisp, 6–8 minutes, turning as needed. Drain on paper towels and cut each slice in half if desired.
- 5
Prep croissants and assemble
Slice 2 croissants horizontally. Spread 2 tbs mayonnaise mixed with 1 tsp Dijon mustard across the cut sides (divide evenly). Place a layer of 2 romaine leaves on the bottom half of each croissant, add sliced grilled chicken (divide evenly), then 3 bacon halves per sandwich (or 3 strips), and 2–3 tomato slices from the sliced tomato. Top with the croissant top and press gently.
Pasta Salad (side)
- 6
Cook pasta
Bring 4 cups of stock or salted water to a boil. Add 1 cup pasta and cook until al dente according to package directions, about 8–10 minutes. Drain and rinse under cold water to stop cooking; transfer to a medium bowl to cool.
- 7
Prepare vegetables
Halve cherry tomatoes to make 1/2 cup, dice cucumber to yield 1/4 cup, dice red bell pepper to yield 1/4 cup, and mince enough red onion to equal about 2 tsp. Add all to the cooled pasta.
- 8
Make dressing and toss
Whisk together 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Pour over the pasta and vegetables and toss until evenly coated. Taste and adjust seasoning.
- 9
Chill and serve
Let the pasta salad rest 10–15 minutes at room temperature or chill up to 1 hour. Serve alongside the grilled chicken croissants.