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When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.
Ingredients
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1 pound boneless, skinless chicken breasts (2 to 3), pounded ½ inch thick
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Kosher salt and freshly ground pepper
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2 scallions, thinly sliced
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1 celery stalk, finely diced
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1 tablespoon chopped fresh tarragon or basil
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⅓ cup mayonnaise
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8 ounces bacon
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4 hot-dog buns, split and toasted
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1 avocado, sliced
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1 head Little Gem lettuce, leaves separated
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½ cup cherry tomatoes, sliced
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Potato chips, for serving (optional)
Directions
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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.
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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.
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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.
Cook's Notes
To cut your stove time in half, swap out the chicken breast for 2 1/2 cups chopped rotisserie chicken.