Tasty, moist chicken salad topped with crisp bacon, lettuce and tomato…all on a hard roll …. Add a cup of soup and you have a quick and easy supper.
My recipe poaches boneless chicken breasts..You can also broil or bake chicken.. or even take a short cut and get rotisserie chicken at the market.
You can use your crock pot to make the chicken… instead of dicing it.. it will shred easily… cook on low for 5 hours…
Make your bacon in the oven… it’s easy and makes clean-up a snap… here’s a link for a “how-to make bacon in the oven".
I use Hellman’s mayonnaise… if you prefer another brand .. by all means use it!
Recipe: Chicken Salad Club Sandwich
All you need:
To poach the chicken:
2 pounds boneless skinless chicken breasts
½ medium onion, cut up
1 stalk celery, cut up
1 carrot, cut up
About 5 sprigs of fresh parsley
½ teaspoon dried thyme
A couple of peppercorns
About 4 cups of chicken broth (enough to cover)
For the Chicken Salad:
Shredded or diced cooked chicken
About ¾ cup mayo
1 tablespoon chopped fresh parsley
1 stalk celery, finely diced
A sprinkling of thyme
Salt and pepper to taste
For the Sandwich:
Extra mayo for the bread
All you need to do:
Poach the chicken in a saucepan over medium heat with the onion, parsley, thyme, carrot, celery, peppercorns and chicken broth. Simmer for 20-25 minutes or until chicken is cooked through. Allow to cool enough to handle (in the liquid.
Shred or dice the chicken. In a medium bowl combine the chicken, diced celery, parsley, thyme, mayo salt and pepper.
Assemble the sandwich with the chicken salad, bacon, lettuce and tomato.