Chicken Salad Club Sandwich Recipe 455

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 SALAD CLUB SANDWICHES

Steps:

• In a large bowl, combine the chicken and mayonnaise. Season to taste with salt and pepper. Chill the chicken salad until ready to serve.
• Cook the bacon until crisp. Drain on paper toweling.
• Assemble the sandwiches by spreading mayonnaise thinly over the first slice of bread. Top with tomatoes, bacon, and some baby greens. Add a second slice of bread.
• Divide the chicken salad over this second slice of bread. Top with more baby greens and the third slice of bread. Serve immediately.
• If packing for take-away, wrap each sandwich carefully and consume within 8 hours. Toasting and cooling the bread before assembly will help it hold up longer.

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.

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.

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.