Name: Classic Club Chopped Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 teaspoon dried parsley; ¼ teaspoon black pepper; 4 slices sourdough bread (cut into 1” cubes); ½ cup mayonnaise; 2 tablespoons apple cider vinegar; ¼ cup chopped fresh parsley; 3 ounces crumbled cooked bacon; 16 ounces cooked chicken or turkey (chopped (see note)); 12 ounces Romain lettuce (chopped); 8 ounces cherry tomatoes

This easy club sandwich chopped salad has it all – chicken, bacon, tomatoes, and crunchy croutons tossed in creamy dressing for a satisfying summer dinner.

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the tossed salad in a wooden serving bowl.

Every year around this time – when I’m craving fall sweaters but summer’s still holding me hostage – I take a hard pass on “real” cooking most nights. Only a few steps and short cooking time will do, thank you. So, enter: salads. Easy, minimal-cooking, toss-it-together salads.

Today’s installment is basically a sandwich in disguise: specifically, a classic club sandwich turned salad. Think of it as your favorite restaurant sandwich order that ditched the bread (well, most of it—because hello, sourdough croutons). Creamy mayo-based dressing, crispy bacon, juicy tomatoes, tender chicken – it all just works in one big happy bowl.

Hearty enough for dinner, satisfying enough to stand alone, and just the thing to get through these lingering hot summer days. Honestly? This sandwich-turned-salad might even outshine its inspiration.

Ingredients

Cooked chicken: Rotisserie chicken is my go-to, but leftover grilled chicken works, too. Got holiday turkey hiding in the fridge? This salad is its second act.
Cubed sourdough bread: Toss the cubes with olive oil, dried parsley, and black pepper, then bake until golden and crunchy. Homemade croutons > bagged ones, every time.
Mayonnaise: Whisk in a splash of apple cider vinegar and plenty of fresh parsley for a creamy, tangy dressing that ties it all together.
Crumbled bacon: I take the shortcut with packaged crumbles, but frying up fresh bacon strips is never a bad idea.
Romaine lettuce: Crisp, fresh, and sturdy enough to hold its own under all the toppings.
Cherry tomatoes: They add juicy little bursts of sweetness.

bowls of lettuce, tomatoes, croutons, bacon bits, dressing, and chopped cooked chicken.

How to Make It

☑️ Make the Croutons

Whisk the olive oil, pepper, and dried parsley in a big bowl. Add the bread cubes and toss until they’re evenly coated.

Spread them on a baking sheet and bake at 375°F for about 15 minutes, until they’re golden and crisp without crossing into tooth-breaking territory. Got an air fryer? You can skip the oven – I’ve included the air fryer instructions in the recipe card.

☑️ Make the Dressing

In a small bowl, stir together the mayo, vinegar, and fresh parsley until creamy and smooth. That’s it!

cubed bread coated in oil and seasonings.

a bowl of dressing with a spoonful being held above the bowl.

☑️ Assemble the Salad

In a big serving bowl, pile in the chicken, lettuce, tomatoes, bacon, and those golden and crispy (but not too crispy!) croutons. Drizzle the dressing over the top and toss it all together. Or serve it on the side if you want everyone to control their own dressing destiny.

club chopped salad in a large serving bowl.

☑️ Recipe Tips

No cooked chicken? Swap in chicken or turkey lunch meat. Just stack, roll, slice, and voilà – sliced pieces perfect for tossing in the salad.

Bread swap: Sourdough is my favorite, but country white, Texas toast, or any white bread you love will turn into great croutons.

Make-ahead: The dressing can be mixed and chilled ahead of time. Croutons can be baked in advance, too – just cool completely before storing in an airtight container.

Dressing: I like my salad lightly dressed. If you’re a “more is more” kind of person, just double the dressing recipe.

club chopped salad on a white plate with a blue rim.

More Salad Recipes

Classic Club Chopped Salad

This easy club sandwich salad combines juicy chicken, crispy bacon, cherry tomatoes, and homemade sourdough croutons tossed in a creamy dressing. A hearty main dish salad perfect for lunch or dinner.

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 15

Total Time: 30

Ingredients

1 tablespoon olive oil
1 teaspoon dried parsley
¼ teaspoon black pepper
4 slices sourdough bread cut into 1” cubes
½ cup mayonnaise
2 tablespoons apple cider vinegar
¼ cup chopped fresh parsley
3 ounces crumbled cooked bacon
16 ounces cooked chicken or turkey chopped (see note)
12 ounces Romain lettuce chopped
8 ounces cherry tomatoes

Instructions

Preheat oven to 375°F (or see notes for air fryer instructions).
Mix the oil, dried parsley, and pepper in a large bowl. Add the bread cubes and toss to coat them evenly in the oil. Place them on a sheet pan and spread them into an even layer
Bake the croutons for 10 to 15 minutes or until they’re toasty and lightly golden.
Combine the mayo, vinegar, and parsley in a bowl. Whisk until creamy.
Place the lettuce, tomatoes, bacon, meat, and croutons in the bowl with the dressing. Lightly toss the salad so all of the ingredients are evenly coated in the dressing.

Notes

Use chicken or turkey lunch meat if you don’t have cooked chicken.

Any white bread (country white, Texas toast, Italian or French bread, etc.) works for croutons.

If you have an air fryer, you can skip the oven. Place the seasoned bread cubes in the air fryer basket and cook them for about 5 to 8 minutes at 370°F. Give the basket a shake halfway through the cooking time.

The dressing and croutons can be made ahead; cool the croutons to room temperature before storing them in an airtight container.

Double the dressing if you like a heavier dressed salad.