CHICKEN-SALAD CLUB ROLL

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Chicken-Salad Club Roll image

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.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 12

1 pound boneless, skinless chicken breasts (2 to 3), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
1 celery stalk, finely diced
1 tablespoon chopped fresh tarragon or basil
1/3 cup mayonnaise
8 ounces bacon
4 hot-dog buns, split and toasted
1 avocado, sliced
1 head Little Gem lettuce, leaves separated
1/2 cup cherry tomatoes, sliced
Potato chips, for serving (optional)

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.

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