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Breakfast & Brunch

Chicken-Salad Club Roll

Whip up an easy chicken salad, then stuff them into toasted sub rolls. To make it a proper club, crisp bacon, tomatoes, and lettuce dress up the top.

Ingredients :

    1 pound boneless, skinless chicken breasts (2 to 3), pounded ½ inch thick
    Kosher salt and freshly ground pepper
    2 scallions, thinly sliced
    1 celery stalk, finely diced
    1 tablespoon chopped fresh tarragon or basil
    ⅓ cup mayonnaise
    8 ounces bacon
    4 hot-dog buns, split and toasted
    1 avocado, sliced
    1 head Little Gem lettuce, leaves separated
    ½ cup cherry tomatoes, sliced
    Potato chips, for serving (optional)

Direction :

    In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
    Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
    Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.