Today, I’ve got a delightful treat for you that pays homage to a beloved American classic – the Club Sandwich. With its origins tracing back to the Union Club of New York City and documented as far back as 1889, the club sandwich has been a staple in the culinary world. I’m shaking things up a bit by deconstructing this iconic sandwich and turning it into a healthier, more vibrant version. Trust me, you won’t miss the bread when you taste this incredible Ultimate Chicken Club Salad!
The journey of the club sandwich takes us back to the late 19th century. The earliest known reference to this sandwich appeared in The Evening World on November 18, 1889, and guess what? It included a rudimentary recipe. This classic has stood the test of time, evolving and adapting over the years. From the original triple-decker structure to various regional and cultural variations, the club sandwich has made its mark on menus across the globe. Its simplicity, yet satisfying combination of flavors, makes it a true American culinary gem.
Let’s talk about the star of the show – my healthier Ultimate Chicken Club Salad. For those who adore the flavors of the club sandwich but are conscious of their dietary choices, this recipe is a game-changer. We’re ditching the bread without sacrificing any of the scrumptious layers that make the club sandwich so irresistible.
If you’re a die-hard bread lover, fear not! You can add a creative touch by tossing in some homemade croutons or opting for your favorite gluten-free bread alternative. The croutons not only add a satisfying crunch but also pay homage to the original sandwich’s base.
To start, let’s round up our fresh and flavorful ingredients. You have the freedom to choose your preferred type of chicken for this salad – whether it’s tender grilled chicken, juicy rotisserie chicken, or a clever repurposing of last night’s leftovers. The star ingredient, bacon, is the real show stopper here. As soon as that irresistible aroma starts wafting through your kitchen, you’ll know you’re in for a treat.
We’re layering the components of the classic club sandwich in a delightful, deconstructed manner. Imagine a bed of fresh, crisp lettuce as the canvas. On this canvas, artfully arrange your shredded chicken, a generous sprinkling of diced tomatoes for that burst of juiciness, and slices of red onion for color and spiciness. And, of course, let’s not forget the star – the crispy bacon. Carefully crumble or chop it into bite-sized pieces and scatter it over the salad. To tie all these flavors together, you’ll need a dressing that complements and enhances each ingredient. Of courseI have you covered… the dressing not only harmonizes the flavors but also adds a delightful pop to each bite.
And there you have it… my take on the iconic club sandwich tossed into my Ultimate Chicken Club Sala! A fusion of history and innovation, flavors and health-conscious choices, this dish is a testament to the evolution of our culinary landscape. So, the next time you find yourself craving the classic club sandwich, consider giving this reimagined version a whirl. Your taste buds will thank you, and your body will appreciate the healthier twist.
Feel free to get creative and adapt this recipe to your preferences. After all, that’s the beauty of cooking – it’s an art that evolves and takes on new dimensions with each person who enters the kitchen. Enjoy the deliciousness, celebrate the history, and embrace the healthier choices without compromising on taste.
Ultimate Chicken Club Salad
- ½ pound meaty bacon
- 4 cups warm shredded chicken
- ¼ cup white balsamic vinegar
- ½ cup olive oil
- 1 garlic clove, pressed
- 1 teaspoon onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons dried parsley
- 1 tablespoon sugar
- 2 tablespoons Dijon mustard
- salt and pepper
- 6 mixed grape tomatoes, cut into wedges
- 3 large heads of romaine, chopped
- 1 red onion, thinly sliced
- 1 cup basil leaves, torn
- 1 cup flat parsley leaves, coarsely chopped
- Heat the oven to 400°F.
- Bake bacon on slotted pan or wire rack-lined or parchment-lined baking sheet until very crisp, about 20 minutes. Remove from the oven, drain and chop into 1-inch pieces.
- Place the vinegar, oil, garlic, onion, thyme, parsley, sugar, dijon and salt and pepper in a salad dressing container or jar with lid, cover and shake to mix.
- Wedge the tomatoes. Chop the lettuce. Thinly slice the onions. Chop the basil and parsley.
- Add tomatoes, bacon, lettuce, onions, herbs and chicken to large salad bowl and top with dressing. Combine, season with salt and pepper and serve.
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