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Chicken Club Salad
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Chicken Club Salad

Servings 4
Author Meg's Everyday Indulgence

Ingredients

For the Buttermilk Dill Dressing:

  • 1/2 cup mayo
  • 1/2 cup plain Greek yogurt
  • 3/4 cup buttermilk
  • 2 cloves garlic, grated on microplane
  • 3 Tbsp. fresh dill, minced
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. onion powder

For the Salad:

  • 3 romaine hearts, chopped into bite-size pieces
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. paprika
  • 2 large boneless skinless chicken breasts
  • 8 strips bacon
  • 1 pint grape tomatoes, halved
  • 1 large avocado, sliced
  • 1 cup cubed cheddar
  • Homemade croutons, optional

Instructions

  • For the dressing: whisk together all the ingredients and place in airtight container. Refrigerate until ready to eat.
  • Heat a skillet over medium heat. Mix together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Sprinkle each side of the chicken with the spice mixture. Add olive oil to the skillet and cook chicken, 6 minutes per side or until cooked through. Remove from skillet and allow to rest on cutting board. Add the bacon to the skillet and cook until crisp. Remove to a paper towel lined plate. Dice chicken into bite-size pieces.
  • Divide the lettuce equally among 4 bowls. Divide chicken, bacon, tomatoes, avocado, and cheese evenly over the lettuce. Top with desired amount of croutons. Drizzle with desired amount of dressing and enjoy.