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!
I absolutely adore a great club sandwich; this fresh, delicious twist on that sandwich is an all-time favorite! I love that it makes a great make-ahead meal that I can meal prep in advance, and then we can enjoy for a quick lunch or supper!
You can completely customize this Club Salad to include tender chicken, ham or turkey, crispy bacon, cool cucumbers, sliced tomatoes, creamy quartered boiled eggs, and even your favorite cheese and avocados. This is the time to include what you love most in your club sandwich and have fun!
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How to Make Chicken Club Salad Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Like a classic club sandwich, this salad includes the essentials. But it also includes other ingredients allowing you to fully customize your club salad to your personal tastes and what ingredients you have on hand.
- Lettuce – I prefer to use a spring mix in this salad recipe. You can also use chopped romaine lettuce or your favorite lettuce greens.
- Chicken – You can use chicken prepared however you like it best! I’ll use it in many ways, depending on what I have. I’ll often use leftover grilled chicken, baked chicken, or chicken I’ve prepared in my Instant Pot or slow cooker. You can also use rotisserie chicken if you’d like!
- Ham and/ or Turkey – You can use leftover ham or turkey that you’ve cooked or your favorite from the deli. Both ways are absolutely delicious! If using deli ham or turkey, I like to roll it up into a roll and then slice it into thin slices to add to the salad.
- Bacon – Crispy bacon is essential to a good club sandwich and I don’t think this salad would be the same without it either! I use my recipe for oven-cooked bacon and then chop it once it has cooled slightly.
- Hard-Boiled Eggs – We love making hard-boiled eggs in the Instant Pot and generally will make enough to have them throughout the week in the refrigerator. This salad makes a great way to enjoy them! If you don’t have an Instant Pot, the classic method for hard-boiling eggs I learned in high school is always failproof!
- Tomatoes – Use halved grape or cherry tomatoes or wedges of beefsteak tomatoes are always delicious. Your favorite tomatoes definitely shine in this salad!
- Cucumbers – I love cucumbers in salads! They add so much crunch to this Chicken Club Salad. Use your favorite type of cucumber here.
- Cheese – You can omit the cheese from this salad, but we love including sharp cheddar cheese.
What Dressing Do You Use on a Chicken Club Salad
Easy answer? Use your favorite! There are no special rules about it at my house. Sometimes we love to use balsamic vinaigrette if we want the salad to be a bit lighter. Other times we love to use my homemade buttermilk ranch dressing. My rosemary ranch dressing is also so, so scrumptious!
How to Serve Chicken Club Salad
It is beautiful to serve on a large platter or to store in individual Mason jars in the refrigerator as meal prep for a grab-and-go meal.
Frequently Asked Questions
Yes! You can use store-bought rotisserie chicken or even homemade rotisserie-style chicken!
Stored properly in an airtight container in the refrigerator, club salad will last 1 to 3 days.
Use a clean, wide-mouth Mason jar. Add the dressing to the bottom of the jar (or hold the dressing to serve as you eat the salad), then add the salad ingredients in layers. Screw the lid tightly onto the Mason jar and store them in the refrigerator for 1 to 3 days.
Here’s my Easy Chicken Club Salad recipe. I hope you love it as much as my family does!
Easy Chicken Club Salad Recipe
- 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
- 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.
- Line a baking sheet with foil or parchment paper and preheat the oven to 400º F. Set a wire rack on the baking sheet and spray with nonstick cooking spray or olive oil.
- Arrange the bacon slices on one half of the wire rack lined baking sheet and the chicken breast on the other half.
- Bake until the chicken reaches an internal temperature of 165º F when checked with a internal meat thermometer, about 40 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.