Cook The Book: Deconstructed Club Sandwich Salad

Name: Cook The Book: Deconstructed Club Sandwich Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thin slices smoked bacon; 4 firm ripe heirloom tomatoes, cored and quartered; 1/2 head romaine lettuce, chopped (3 cups); Creamy Lemon-Mustard Dressing (recipe follows); 4 thin slices sourdough bread, toasted; 2 Poached Chicken Breasts, cut lengthwise into thin slices (recipe follows); Grated zest of 1 lemon, preferably organic; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon fine sea salt; 1 cup light cream; 1 tablespoon imported French mustard; 1 quart chicken stock, preferably homemade; 1 onion, quartered (do not peel); Several fresh tarragon leaves; Several fresh thyme sprigs; 1 celery rib or several celery leaves, chopped; 2 fresh or dried bay leaves; 6 whole black peppercorns; 4 plump, moist garlic cloves, peeled and halved; 6 fresh parsley sprigs; 2 boneless, skinless chicken breasts (each about 8 ounces)

Servings: persons

8 thin slices smoked bacon
4 firm ripe heirloom tomatoes, cored and quartered
1/2 head romaine lettuce, chopped (3 cups)
Creamy Lemon-Mustard Dressing (recipe follows)
4 thin slices sourdough bread, toasted
2 Poached Chicken Breasts, cut lengthwise into thin slices (recipe follows)
Grated zest of 1 lemon, preferably organic
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1 tablespoon imported French mustard
1 quart chicken stock, preferably homemade
1 onion, quartered (do not peel)
Several fresh tarragon leaves
Several fresh thyme sprigs
1 celery rib or several celery leaves, chopped
2 fresh or dried bay leaves
6 whole black peppercorns
4 plump, moist garlic cloves, peeled and halved
6 fresh parsley sprigs
2 boneless, skinless chicken breasts (each about 8 ounces)

1
In the jar, combine the zest, lemon juice, and salt. Cover with the lid and shake to dissolve the salt. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
2
In a medium saucepan, combine all of the ingredients except the chicken. Cover, bring to a simmer, and simmer, uncovered, for 5 minutes.
3
Carefully slip the chicken breasts into the stock, making sure they are fully covered by the liquid. Cover and simmer for 7 minutes. Remove the pan from the heat (keeping it covered), and let the chicken cool to room temperature in the stock for 1 hour.
4
The chicken can be used immediately or refrigerated, covered in the stock. The stock can be stained and used to prepare chicken soup or reduced and used for a sauce. (Store the chicken in an airtight container in the stock in the refrigerator for up to 3 days.)
5
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat.
6
In a large bowl, combine the tomatoes and chopped lettuce. Toss with just enough dressing to lightly and evenly coat the ingredients.
7
Place a slice of toast in the center of each dinner plate and drizzle with the dressing. Layer several slices of chicken on top of the toast. Arrange 2 slices of bacon on top of the chicken. Shower with the tomato salad.

1795

kcal

Calories

112

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 thin slices smoked bacon, 4 firm ripe heirloom tomatoes, cored and quartered, 1/2 head romaine lettuce, chopped (3 cups), Creamy Lemon-Mustard Dressing (recipe follows), and more.

Yes, Cook The Book: Deconstructed Club Sandwich Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!