Chicken-Salad Club Roll

Chicken-Salad Club Roll
Photo: Chris Simpson
Prep Time:
30 mins
Total Time:
45 mins

When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.


  • 1 pound boneless, skinless chicken breasts (2 to 3), pounded ½ inch thick

  • Kosher salt and freshly ground pepper

  • 2 scallions, thinly sliced

  • 1 celery stalk, finely diced

  • 1 tablespoon chopped fresh tarragon or basil

  • cup mayonnaise

  • 8 ounces bacon

  • 4 hot-dog buns, split and toasted

  • 1 avocado, sliced

  • 1 head Little Gem lettuce, leaves separated

  • ½ cup cherry tomatoes, sliced

  • Potato chips, for serving (optional)


  1. In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.

  2. Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.

  3. Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.

Cook's Notes

To cut your stove time in half, swap out the chicken breast for 2 1/2 cups chopped rotisserie chicken.

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