Chicken Club Salad Recipe

Prepare and cook chicken

Pound the chicken breasts to even thickness (about 1/2 inch) or slice in half horizontally. Pat dry, then rub with 1 tbs olive oil and the salt, black pepper, garlic powder, and smoked paprika. Heat a large skillet over medium-high heat. Add the remaining 1 tbs olive oil and when shimmering, add the chicken. Cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C). Remove to a cutting board, rest 5 minutes, then slice into strips.

Cook bacon

While chicken cooks or in a separate pan, lay bacon in a cold skillet and cook over medium heat until crisp, turning as needed, about 8–10 minutes. Transfer to paper towels to drain and cool, then chop or break into bite-sized pieces.

Prepare produce and eggs

Place mixed greens in a large bowl or divide among individual salad plates. Halve the cherry tomatoes, slice the cucumber and avocado, and thinly slice the red onion. Quarter the hard-boiled eggs. Add the vegetables and eggs to the greens along with shredded cheddar and croutons if using.

Assemble salad

Top the greens evenly with sliced chicken, chopped bacon, avocado slices, and a sprinkle of additional salt and pepper to taste if desired.

Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, honey, minced garlic, salt, and black pepper in a small bowl until smooth. Slowly whisk in 1 tbs olive oil to emulsify. Taste and adjust seasoning with more lemon, salt, or honey if needed.

Drizzle dressing over assembled salads just before serving, or serve on the side. Toss lightly to combine and serve immediately.