Club Salad

Club SaladThis recipe is a slightly altered version of the salad found on page 73 of the July 2013 issue of Bon Appetit magazine. It is an excellent way to use up leftover chicken. It makes 3 servings.






Club Salad

1 head romaine lettuce, chopped
1 ripe roma tomato, chopped
6 slices bacon, cooked and crumbled
1 avocado, chopped
1 large leftover chicken breast, chopped
3 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons white wine vinegar
1 cup premade croutons
1 egg, hardboiled, sliced

Layer romaine, tomato, bacon, avocado, shredded chicken on 3 plates.

Whisk together mayonnaise, mustard and vinegar. Season with salt and pepper to taste.

Drizzle mayonnaise/mustard mixture over salads. Top with croutons and egg slices.


By my calculations – Per serving – Calories: 487, Total Fat: 34.5g, Sat. Fat: 7g, Carbs: 23.5g, Fiber: 10.4g, Protein: 25g




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