Roast Chicken Club Salad Recipe

Preparation Steps

1. 1

   Roast the Chicken

   Preheat the oven to 375°F (190°C). Rub the whole chicken with olive oil, salt, and black pepper. Place it in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it cool before shredding the meat.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble into pieces.

3. 3

   Boil the Eggs

   In a small pot, bring water to a boil. Carefully add the eggs and boil for 9-12 minutes for hard-boiled. Remove and place in cold water to cool. Once cool, peel and slice.

4. 4

   Prepare the Dressing

   In a bowl, combine mayonnaise, lemon juice, fresh tarragon, salt, and pepper. Mix well to create the tarragon ranch dressing.

5. 5

   Assemble the Salad

   In a large bowl, combine mixed salad greens, shredded chicken, crumbled bacon, sliced eggs, diced avocado, diced tomatoes, and shredded fontina cheese. Drizzle with tarragon ranch dressing and toss gently.

6. 6

   Add Croutons

   Top the salad with buttered croutons before serving for added crunch.