chopped chicken club salad

 this chopped chicken club salad is for one- look below and see my adaptation to serve your entire family! 

NEED:

• 8 slices thick-cut bacon

• 2 medium heirloom or beefsteak tomato

• 2 medium romaine heart (or lettuce of your choice)

• 4 (about 1/2-inch thick) slices sourdough bread

• 8 ounces sliced chicken deli meat OR cooked chicken breast (can be leftover)

• 8 slices medium or sharp cheddar cheese OR shredded cheddar

• 4 tablespoons mayonnaise

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons apple cider or white wine vinegar

• 1 tablespoon Dijon or whole grain mustard

• Kosher salt

• Freshly ground black pepper

DO:

1. Place the slices thick-cut bacon in a medium skillet and cook over medium-low heat until browned and crisp, 6 to 8 minutes. Meanwhile, cut the tomatoes into 1/2-inch slices. Separate the leaves of the romaine heart, discarding the core. Make the dressing.

2. Place mayonnaise, extra-virgin olive oil, apple cider or white wine vinegar, and Dijon or whole grain mustard in a medium bowl and whisk to combine. Taste and season with kosher salt and black pepper as needed.

3. When the bacon is ready, transfer with tongs to a paper towel-lined plate. Turn off the heat and do not clean the pan. Lightly brush both sides of sourdough bread with the rendered bacon fat, then discard the remaining fat. Place the bread in the same pan and toast over medium heat until golden brown and crisp, about 1 minute per side. Transfer to a cutting board.

4. Stack the romaine leaves, tomatoes, bacon, 2 ounces sliced chicken deli meat (2 to 3 slices), and 2 slices medium or sharp cheddar cheese on the bread. Coarsely chop until everything is in bite-size pieces. Transfer to the bowl of dressing and toss to coat.

TIPS:

Make ahead: The dressing can be made up to 3 days ahead and refrigerated in an airtight container. Whisk with a fork before using.