Chicken Salad Club Recipe
Shredded Chicken Salad, Applewood Smoked Bacon, Bibb Lettuce, Tomato on Texas Toast
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Ingredients
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Chicken Salad
Bacon & Toast
Assembly & Produce
Method
Chicken Salad
- 1
Prep the chicken
If not using pre-shredded chicken, poach 1 large boneless skinless chicken breast (about 10–12 oz) in simmering salted water for 12–15 minutes until cooked through. Let cool slightly, then shred with two forks. Measure 3 cups shredded chicken.
- 2
In a large mixing bowl combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt (use 2 tsp here of the 3 tsp listed in ingredients), freshly ground black pepper, and celery seed (if using). Whisk until smooth.
- 3
Add shredded chicken, diced celery, diced apple, minced red onion, and chopped parsley to the dressing. Fold gently until everything is evenly coated. Taste and adjust seasoning with the remaining salt and pepper. Chill in refrigerator for at least 15 minutes to let flavors meld (up to 2 hours).
Bacon & Toast
- 4
Preheat oven to 400°F (205°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes depending on thickness until crisp. Transfer bacon to paper towels to drain and cool, then halve each slice crosswise to fit the sandwich.
- 5
While bacon is baking, heat a skillet or griddle over medium heat for toasting the Texas toast. Lightly butter one side of each bread slice with softened unsalted butter. Place bread, buttered side down, on skillet and cook 2–3 minutes until golden and crisp. Flip and toast the other side 1–2 minutes until golden. Remove and keep warm.
Assembly & Serve
- 6
Lay out 4 slices of toasted Texas toast. On each bottom slice, place 2 Bibb lettuce leaves (or enough to cover toast), then a generous scoop (about 3/4 cup) of chilled chicken salad spread evenly.
- 7
Top the chicken salad with 2 halved bacon slices (so 4 halves per sandwich), then one or two tomato slices. Season tomato lightly with the remaining 1 tsp salt and 1/2 tsp black pepper from the Assembly ingredients.
- 8
Finish each sandwich with the remaining toasted bread slices (buttered side out if desired). Press gently, slice each sandwich diagonally into halves, and serve immediately. Optionally serve with pickle spears or kettle chips.