Best Club Chicken Salad Recipes

CHICKEN CLUB PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
• Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

CHICKEN SALAD CLUB SANDWICH STACKERS

Steps:

• In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
• Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
• Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.

CHICKEN SALAD CLUB

Steps:

• In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.

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.

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.

CHICKEN-SALAD CLUB ROLL

Steps:

• 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.
• 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.
• 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.

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 BLT CLUB SALAD

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

CHICKEN CLUB PASTA SALAD

Steps:

• 1. Boil pasta for 12 minutes so pasta is al dente. Rinse in cold water and set aside in large bowl.
• 2. Bake Tyson chicken breast strips for 30 minutes at 450 so they are crispy. Let cool then chop into bite size pieces. Set aside.
• 3. Cook 1 lb of thick cut bacon until crispy. Let cool and chop into 2 or 3 inch pieces. Set aside.
• 4. Chop 2 tomatoes and 10 leaves of romaine lettuce and set aside.
• 5. Mix together 1 cup of ranch dressing and 1 cup of zesty italian dressing. Set aside.
• 6. Pour dressing mixture over pasta and mix well. Add in chopped tomatoes and lettuce, bacon and chicken. Mix well and serve or refrigerate to serve later.

CHICKEN CLUB SALAD

Steps:

• For Croutons,.
• In a large bowl, drizzle bread cubes with spices and olive oil to coat evenly.
• Spread onto jelly roll pand and toast at 350 deg. for 15-20 minutes until golden. Let cool.
• To cook chicken:.
• Heat fry pan add chicken breasts and cook for 10 minutes. Remove from heat and let the chicken cool for 30 minutes.
• Cut into cubes.
• Basil Mayonnaise:.
• 2 Cups basil.
• 1 clove garlic, minced.
• 1 Cup mayonnaise.
• 2 T. lemon juice.
• Mix together In a food processor, then combine basil mayo, cooked bacon, cooled chicken cubes in a large bowl.
• To serve, place on plate and top with croutons and cherry tomatoes.

CHICKEN CLUB PASTA SALAD

Steps:

• 1. Cook pasta as directed, drain and cool completely. In lg serving bowl, whisk together Italian salad dressing and mayonnaise. Stir in cool pasta.
• 2. Next stir in chicken, crumbled bacon, cubed cheese, celery , green bell pepper and tomatoes. Mix gently until all ingredients are coated.
• 3. Add avocado and again, gently mix until coated. If not using right away, cover tightly and refrigerate.

CHICKEN CLUB PASTA SALAD RECIPE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. 2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

CLUB MED CHICKEN SALAD

Steps:

• 1. Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
• 2. In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
• 3. In a large non-metallic bowl combine the drained pasta with the (cherry) tomatoes, artichoke hearts, raisins, olives, capers, cooked chicken. Stir in the dressing and toss to combine.
• 4. Cover and refrigerate salad for 30 minutes.

CHICKEN CAESAR CLUB SALAD PIE

Steps:

• Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
• Arrange chicken over dough to within 1 1/2 inches of edge. Drizzle 2 tablespoons of the dressing over chicken; sprinkle with bacon. Fold 1 1/2-inch edge of crust up over chicken, pleating crust as necessary. Sprinkle 2 teaspoons of the cheese over crust edge.
• Bake 20 to 25 minutes or until crust is golden brown. Cool on cookie sheet 10 minutes. With metal spatula, gently lift edge; slide pie onto serving plate. Sprinkle with lettuce and tomatoes; drizzle with remaining dressing. Sprinkle with remaining cheese. Cut into wedges to serve.

CLUB CHICKEN SALAD

Steps:

• 1. In a medium bowl mix chicken salad, ranch mix, bacon crumbles and onion.
• 2. If using tomatoes cut 1/2 inch off the top of each tomato and scoop out the pulp.
• 3. Spoon chicken salad mixture into lettuce leaves or tomatoes depending on which you choose to use.

CHICKEN CLUB SALAD

Steps:

• 1. Toss the cubed Italian bread with a little olive oil, salt, garlic powder and fresh ground pepper. Spread onto baking sheet and bake 350 degrees for 10 - 15 min. til golden brown. Cool completely. Chop bacon into small pieces and cook til crisp. Drain grease and set bacon aside to cool. Poach chicken breasts in chicken broth, cool and cut into chunks (this can be done ahead) Cut cherry tomatoes in half (or quarters if large ones). Slice green onion small. Assemble all in large bowl and toss with basil mayonnaise dressing.
• 2. How to make basil mayonnaise dressing: in a food processor or blender add basil leaves, lemon juice, mayo, fresh garlic, salt pepper to taste. Blend til smooth. This can be made day ahead. Note: This recipe is also good with 1 or 2 ripe avocados added, cut into chunks.