Chicken Salad Club Sandwich Stackers Recipes

CHICKEN CLUB SANDWICHES

Steps:

• Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
• Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
• Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

LIONEL'S CHICKEN SALAD CLUB SANDWICH

Steps:

• Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups).
• In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper.
• Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.

EASY CLUB SALAD

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.

CHICKEN SALAD CLUB SANDWICH RECIPE - (4.5/5)

Steps:

• Combine first five ingredients. Spread on whole grain toast. Top with cheese, bacon, lettuce and tomato and serve immediately.

CHICKEN CLUB SALAD

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.