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Chicken Club Salad

Jamie Purviance

Difficulty: medium
  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

Chicken Club Salad1 1

Dressing

  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 1 small garlic clove, minced or pushed through a press
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt

Oil

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • ¼ teaspoon freshly ground black pepper
  • 3 boneless, skinless chicken breast halves, each (6 to 8 ounces)
  • 6 slices thick-cut bacon
  • 6 cups mixed greens, such as romaine, red leaf lettuce, arugula
  • 1 cup grape or cherry tomatoes, halved
  • 1 medium avocado, diced
  • ½ small red onion, thinly sliced
  • 3 hard cooked eggs, quartered
  • Freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl whisk all the dressing ingredients. Refrigerate until use.
  • In a separate small bowl mix all the spice oil ingredients. Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about 1/4 inch deep. Brush the chicken on both sides with the oil. Let stand at room temperature while you cook the bacon.
  • Cook the bacon in a skillet on the stove over medium heat until crisp and the fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes. When cool enough to handle, cut or shred into bite-sized pieces.
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes. When cool enough to handle, cut or shred into bite-sized pieces.
  • Layer the greens, chicken, tomatoes, bacon, and avocado in a wide shallow serving bowl. Arrange the eggs around the salad and drizzle the dressing over. Garnish with additional freshly ground black pepper.

let's Gear up

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