Chicken Club Salad With Hot Bacon Dressing Recipes

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CHICKEN CLUB SALAD



Chicken Club Salad image

Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 9

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 1/2-inch pieces
1/2 small red onion, finely chopped
2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
1/2 cup light mayonnaise
1 tablespoon white-wine vinegar
lettuce leaves, for serving

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 386 g, Fat 16 g, Fiber 1 g, Protein 50 g

EASY CHICKEN CLUB SALAD RECIPE



Easy Chicken Club Salad Recipe image

This Easy Chicken Club Salad Recipe is a delicious twist on the favorite layered club sandwich. Made of tender chicken, bacon, tomatoes, and so much more! It is always a favorite!

Provided by Robyn Stone

Categories     Salad

Time 10m

Number Of Ingredients 8

6 cups salad greens
3 medium chicken breasts (cooked, cooled and sliced or rotisserie chicken)
6 slices bacon (cooked, cooled and chopped)
1 pint grape tomatoes (halved)
4 large hard boiled eggs (quartered)
1 large cucumber (peeled and chopped)
1/2 cup shredded cheese
4 slices ham or turkey (stacked, rolled and sliced)

Steps:

  • Layer salad greens onto a large platter. Arrange chicken in the center on top of the salad greens. Then arrange rows of the remaining ingredients on top of the salad greens. Serve with your favorite dressing.

Nutrition Facts : Calories 372 kcal, Carbohydrate 6 g, Protein 39 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 230 mg, Sodium 613 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING



Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing image

This is a delicious and tasty salad served with warm chicken and bacon, tossed in a mayonnaise dressing, and topped with semi-soft boiled eggs and cheese. Serve with crusty bread and butter.

Provided by holliek8

Categories     Salad     Green Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 12

2 slices smoked bacon
2 large eggs
2 teaspoons vegetable oil
2 skinless, boneless chicken breast halves, cubed
1 white onion, sliced
¾ cup sliced fresh mushrooms
3 cups torn iceberg lettuce
½ red bell pepper, diced
10 cherry tomatoes
2 ounces white Cheddar cheese, cut into 1/2-inch cubes
¼ cup mayonnaise
salt and ground black pepper to taste

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
  • Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
  • Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
  • Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 15.9 g, Cholesterol 296.9 mg, Fat 47.5 g, Fiber 3.7 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 757.9 mg, Sugar 6.2 g

EASY CLUB SALAD



Easy Club Salad image

This easy-to-make salad puts a spin on the traditional club sandwich.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6

1 bag (16 ounces) lettuce lettuce or 1 small head lettuce, torn into bite-size pieces (6 cups)
1 1/2 cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3 cup Thousand Island dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Steps:

  • Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
  • Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 50 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg

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