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Loaded Chicken Bacon Club Sandwich Salad with Avocado filling a large wooden salad bowl with small bowls, a jar of dressing, tomatoes and wooden salad serving utensils to the side on a white marble countertop.

Loaded Chicken Bacon Club Sandwich Salad with Avocado

Layla @ Poppy Trail Table
This Loaded Chicken Bacon Club Sandwich Salad with Avocado has all the flavors and layers we love in a club sandwich: crispy bacon, rotisserie chicken, tomatoes, cheese, and creamy, zesty dressing—without the carbs. A protein-packed, easy meal prep salad!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 8 servings
Calories 308 kcal

Equipment

  • Cutting board & sharp knife
  • Large bowl
  • Small bowl or jar for dressing
  • Whisk
  • Tongs or a large salad spoon
  • Mason jars (optional for meal prep)

Ingredients
  

Salad

  • 4 hard-boiled eggs
  • 1 pint cherry tomatoes
  • 6 slices thick cut bacon cooked until crispy
  • 3 cups cooked skinless chicken breast or rotisserie chicken
  • 6 cups salad greens - romaine lettuce & arugula *or salad greens of choice
  • 1 avocado
  • 1 cup extra sharp cheddar cheese or blue cheese
  • 1 medium English cucumber or ½ cup chopped pickles
  • ½ cup thinly sliced red onion *optional

Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • water or milk *to thin dressing to desired consistency
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Kosher salt
  • 1 tablespoon fresh chives, chopped *optional
  • ½ tablespoon fresh dill, chopped *optional

Instructions
 

  • Step 1: Hard-boil eggs: Hard-boil the eggs (or use pre-cooked). Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes before transferring to an ice bath. Once cooled, peel and slice or chop as desired.
  • Step 2: Cook bacon: Pan fry or cook bacon in the oven on a parchment-lined baking sheet at 400°F for 12 to 15 minutes, until it's crispy enough to crumble easily but not so crispy that it shatters. It should hold together in satisfying chunks. Chop bacon strips into bite-sized pieces.
  • Step 3: Make the dressing: In a small bowl or jar, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, herbs, kosher salt, and black pepper to taste. Thin dressing to the desired consistency with water or milk. Start with 1 teaspoon at a time. Taste and adjust seasoning as needed.
  • Step 4: Prep remaining ingredients: Chop rotisserie chicken or prepared chicken breast into bite-sized chunks. Halve cherry tomatoes, dice avocado, and chop the romaine.
  • Step 5: Assemble the salad: On a large platter or in a salad bowl, layer salad greens, chicken, bacon, eggs, tomatoes, cheese, red onion, and pickles or cucumber. Add avocado just before serving. Drizzle with dressing and gently toss or serve dressing on the side.

Notes

Storage Instructions

Refrigeration
  • For optimal freshness, store components separately.
    • Keep the lettuce washed, dried, and stored in a salad spinner or container lined with paper towels.
    • The chicken, bacon, and hard-boiled eggs can be stored together in an airtight container for up to 4 days.
    • Add fresh avocado just before serving.
  • Dressing can be made ahead and stored in an airtight jar for up to 1 week.
  • Meal prep tip: Layer ingredients in mason jars (dressing on bottom, lettuce on top) for grab-and-go salads.

Tips for Club Salad Success

  • Time Savers: Use rotisserie chicken, pre-cooked hard-boiled eggs, and pre-cooked bacon to save prep time.
  • Chill the dressing for 15 minutes before serving for extra flavor development.
  • Timing is Everything: Add the avocado just before serving to prevent browning. Toss with dressing just before serving to keep everything fresh and crisp.
  • Lettuce Prep: Wash and thoroughly dry your romaine lettuce. Wet greens will dilute the dressing and make the salad soggy.

Serving Suggestions

  • Serve with a slice of toasted sourdough if you're not low-carb.  Or make homemade croutons.
  • Add a bowl of tomato soup for a delicious lunch pairing.
  • Turn leftovers into wraps with your favorite wrap shell.
  • Plate in individual mason jars or bento boxes for lunches to go.
  • For entertaining, consider serving the salad family-style in a large bowl with the dressing on the side.

Nutrition

Calories: 308kcalCarbohydrates: 6gProtein: 27gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 164mgSodium: 546mgPotassium: 286mgFiber: 1gSugar: 2g
Nutrition Facts
Loaded Chicken Bacon Club Sandwich Salad with Avocado
Amount per Serving
Calories
308
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
164
mg
55
%
Sodium
 
546
mg
24
%
Potassium
 
286
mg
8
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
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