Fully Loaded Chicken Salad Sandwiches
A gourmet chicken club sandwich featuring grilled chicken, crispy bacon, fresh greens, and creamy herb mayo on toasted sourdough bread. Easy to prepare with high protein content.
Equipment
- 1 large skillet
- 1 sharp knife and cutting board
- 1 small mixing bowl
- 1 toaster or grill
- 1 meat thermometer
- 1 paper towels
Ingredients
- 2 boneless chicken breasts
- 6 strips thick-cut bacon
- 4 slices sourdough bread
- 4 leaves fresh lettuce
- 2 large ripe tomatoes sliced
- 1/3 cup mayonnaise
- 2 tablespoons fresh herbs parsley and chives, chopped
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, and herbs. Let rest at room temperature for 10 minutes.
- Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove and drain on paper towels, reserving 1 tablespoon bacon fat.
- Heat the reserved bacon fat in the skillet and cook chicken breasts 6-7 minutes per side until golden and 165°F internal temperature. Let rest 5 minutes, then slice.
- Mix mayonnaise with minced garlic and chopped herbs in a small bowl. Season with salt and pepper.
- Toast sourdough slices until golden and crispy.
- Spread herb mayo on each bread slice. Layer lettuce, tomato, chicken, and bacon on the bottom slice. Top with second slice and serve immediately.
Notes
- Marinate chicken in olive oil, garlic, and herbs for 30 minutes for extra flavor.
- Let chicken rest after cooking to keep it juicy.
- Herb mayo can be made ahead and refrigerated for up to 2 days.
- Use turkey bacon or less mayo for a lighter version.