Smoked Chicken Salad Club* Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar and ½ tsp kosher salt. Warm over medium heat, stirring until the sugar and salt dissolve and the liquid is just simmering (about 1–2 minutes). Remove from heat.

Pour the warm pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 1–2 hours). Leftovers keep 1–2 weeks refrigerated.

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if available.

Lay bacon slices in a single layer on the rack or directly on the foil. Sprinkle both sides of each slice with coarsely ground black pepper, pressing lightly so the pepper adheres.

Bake until bacon is crisped to your liking, 12–18 minutes depending on thickness. For thicker bacon aim for 16–18 minutes. Remove and transfer to paper towels to drain and cool. When cool, break into halves if making club-scale stacks.

If not using pre-smoked chicken, shred or chop cooked smoked chicken into bite-size pieces so it measures about 3 cups.

In a large bowl combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chives, parsley, celery seeds (if using), and ¾ tsp kosher salt and ½ tsp freshly ground black pepper. Whisk until smooth and tasting balanced; adjust lemon, salt or pepper as needed.

Add shredded smoked chicken, diced celery and finely diced red onion to the dressing. Fold gently until evenly coated. Taste and adjust seasoning. Chill the chicken salad for at least 15–20 minutes to let flavors meld, or up to 2 hours for best texture.

Butter one side of each bread slice lightly. Toast in a skillet over medium heat or in a toaster until golden and crisp on the buttered side. Keep toasted slices warm.

Slice tomatoes about 1/4-inch thick. Lightly season tomato slices with the reserved ¼ tsp salt and ¼ tsp freshly ground black pepper. Rinse and pat dry lettuce leaves; trim if necessary.

If using a three-layer club format: place one toasted bread slice, buttered side down, on a work surface. Spread a thin layer (approximately 1–2 tablespoons) of optional mayonnaise or aioli on the top surface of that slice if desired.

Spoon a generous portion (about 3/4 cup) of the smoked chicken salad onto the first slice. Top with 2–3 lettuce leaves and 1–2 tomato slices.

Place a second toasted slice on top (buttered side up), then add 2–3 pieces of the black pepper bacon (laid evenly) and a small handful (about 2 tablespoons) of pickled onions, drained. Add another lettuce leaf if you like extra crunch.

Top with the final toasted slice of bread, buttered side up. Press gently, then secure the sandwich with toothpicks (if making club stacks cut each sandwich into halves or quarters diagonally).

Serve immediately. Offer extra pickled onions and a wedge of lemon on the side if desired.