Classic Club Chopped Salad

the tossed salad in a wooden serving bowl.

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.

Nutrition Estimate

Course: Salad

Cuisine: American

Keyword: chicken club salad, club salad with sourdough croutons, club sandwich salad