Chicken Club Salad

Prep Time:
20 mins
Total Time:
45 mins

Forget the bread: This classic sandwich is so good in salad form. Our easy recipe for chicken club salad calls for cooking the bacon and boneless chicken breasts together in the oven to streamline prep. A colorful mix of diced plum tomatoes, red onion, and celery is combined with mayo and white wine vinegar–it's the easiest dressing ever. Then, after the crumbled bacon and diced chicken are added, the salad is served over crispy romaine leaves. For a make-ahead version, prepare the elements in advance and arrange them right before you eat.


  • 6 slices bacon

  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

  • coarse salt and ground pepper

  • 3 plum tomatoes, quartered lengthwise, seeded, and cut into ½-inch pieces

  • ½ small red onion, finely chopped

  • 2 celery stalks, sliced crosswise ¼ inch thick, plus ½ cup celery leaves (optional)

  • ½ cup light mayonnaise

  • 1 tablespoon white-wine vinegar

  • lettuce leaves, for serving such as romaine


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.

  2. Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.

  3. Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.

    chicken salad
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