Easy Chicken Club Chopped Salad!
A classic sandwich gets the salad treatment in this delicious and hearty Chicken Club Chopped Salad. Packed with crispy bacon, juicy chicken, crunchy romaine, sharp cheddar, and a tangy homemade dressing—this is a main-course salad you’ll want to make again and again!
The Kitchn’s “Salad Person” Series FTW Again!
I recently shared my discovery of The Kitchn’s “Salad Person” series, after trying this delicious Buffalo shrimp salad. We’ve already had it on repeat several times, it is THAT good!
I bookmarked another recipe from the series and am happy to report that it is JUST as delicious – this chicken club chopped salad!
My “Chopped” Skills Could Use Some Work!
Have you come across those chopped salad videos on TikTok? I can’t look away, seriously. I am mesmerized by the skill these people have, deftly chopping a mountain of ingredients down to a finely shredded pile that is fork-ready.
This chicken club chopped salad not only looked delish but deployed that technique that I was excited to try myself!
I think you know where this is going…………
Why You’ll Love This Chicken Club Chopped Salad
If you love a good chicken club sandwich, you’ll adore this healthy, protein-packed salad! It’s:
- Quick and easy: Ready in just 30 minutes!
- High in protein: Keeps you satisfied for hours.
- Perfect for meal prep: Make ahead for a quick lunch or dinner.
- Highly customizable: Swap ingredients to suit your tastes.
This chopped salad recipe is a great option for meal prep, and a perfectly satisfying lunch or dinner. It’s easy to make and packed with flavor from simple, easy to source ingredients.
Ingredients You’ll Need
- mayonnaise
- extra virgin olive oil
- apple cider vinegar
- Dijon mustard
- Kosher salt and freshly ground black pepper
- bacon
- tomatoes
- romaine heart
- sourdough bread
- poached or oven-baked boneless chicken breast
- cheddar cheese
How To Make Chicken Club Chopped Salad
You can check out the original recipe from The Kitchn here – I swapped in cherry tomatoes for regular tomatoes and oven baked boneless chicken for the deli chicken slices. Other than that I originally followed the recipe as written. Here are some pictures I took the first time I made it:
It was delicious – so much so that I definitely wanted to make it again – but I didn’t enjoy the process.
I’m a neat cook!
I knew right away that I wanted to redo this recipe and chop the ingredients more evenly. This meant no stacking – and more intention. The process went just as quickly and I liked having consistently sized pieces of all the components. I thought it looked better (important!) but also was more pleasurable to eat (more important!).
I made the necessary adjustments (which you’ll find in the recipe, below):
Step 1: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. Set aside.
Step 2: Cook the Bacon and Toast the Bread
Cook the bacon in a skillet over medium-low heat until crispy. Remove and drain on a paper towel. Brush the sourdough bread slices with the bacon fat and toast on both sides until golden. Set aside.
Step 3: Chop and Combine
Cut the bacon and toasted bread into bite-sized pieces. Add to the bowl with dressing along with the chopped romaine, cherry tomatoes, chicken, and cheddar. Toss everything until evenly coated.
Let me know which way you prefer!
Recipe Notes & Tips
- Neat Chop: Chopping everything evenly makes the salad easier to eat and more visually appealing.
- Protein Swap: Try turkey bacon or rotisserie chicken for quick alternatives.
- Bread Tip: Day-old sourdough holds up better when toasted and tossed in dressing.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prep all the ingredients ahead, but don’t toss with dressing until ready to serve to keep everything crisp.
Can I use store-bought dressing?
Absolutely, but this homemade dressing is so easy. Feel free to swap for a ranch or honey mustard dressing if you prefer.
What’s the best way to cook the chicken?
Oven-bake at 400°F for 20–25 minutes or poach gently on the stovetop until the internal temperature hits 165°F.
Chicken Club Chopped Salad
Equipment
Ingredients
For the dressing:
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
For the salad:
- 4 slices bacon
- 1 cup halved cherry tomatoes
- 1 romaine heart, halved, outer leaves removed, chopped into bite sized pieces
- 2 slices sourdough bread
- 1 large poached or oven-baked boneless chicken breast, sliced or torn into bite sized pieces
- 4 ounce block cheddar cheese, cut into bite sized pieces
Instructions
Make the dressing:
- Whisk all of the ingredients in a large serving bowl. Taste and adjust seasoning if needed.
Make the salad:
- Cook the bacon slices in a skillet over medium-low heat till crisp. Transfer to a paper-towel lined plate to drain. Brush the bread with the rendered bacon fat, discard any remaining fat in the skillet, and toast the bread on both sides. Remove from the skillet and set aside.
- Cut the bacon and toasted bread into bite-sized pieces and place in the bowl with the dressing along with the tomatoes, romaine, chicken and cheese. Toss thoroughly to coat and serve immediately.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
