Dairy Free, Lunch and Dinner, Paleo, Recipes, Salads, Whole30

Chicken Club Salad [Paleo; Whole30 Option]

Like a Chicken Club Sandwich, 86 the bread and sub mixed greens.

Chicken Club Salad

I love this salad so much that I don’t even get club sandwiches out anymore (and that’s not because I never go out any more because you know, COVID). This salad is savory, filling, and Paleo.  Depending on what salad dressing you use, this can easily be Whole30 as well!

For the chicken in this salad, you can use some of my citrus grilled chicken or a rotisserie chicken.  If you use a rotisserie chicken you get at the grocery store, just make sure you read your labels if you are eating Paleo or Whole30, as some of the stores use sugar in the seasoning on the chicken.  Otherwise, use any cooked chicken you would like.

For this salad, you need a really good honey mustard dressing.  Now if you are on a Whole30, you can’t have traditional honey mustard because honey is not allowed.  Let me introduce you to Whole Food for Seven’s Date Mustard dressing.  I make this when I am on Whole30 and it is phenomenal.  I recommend soaking the dates and using a spoonful or two of the water you soaked them in to thin out the dressing, but you are the boss, Applesauce!  Check out the recipe on her site (and all her other recipes which are great!).  

Throw in a few fresh vegetables and you have a quick, easy, and healthy salad. Enjoy!

Ingredients:

  • 5 cups of mixed greens and/or romaine lettuce
  • ⅓ cup of shredded or chopped carrots
  • ⅓ cup of cherry tomatoes 
  • ⅓ cup of diced cucumber
  • ¼ cup of red onion
  • 1 and ¼ cup of cooked chicken (diced or shredded)
  • 2-3 slices of cooked, crumbled bacon (read your labels if on Paleo or Whole30 diet)
  • 4-8 TBSP of honey mustard dressing (or Date Mustard Dressing if on Whole30)
  • Optional: pink peppercorn for garnish
  • Optional: Everything bagel seasoning for extra flavor

Instructions:

  1. In a large bowl, layer mixed greens/romaine on the bottom, and then top with tomatoes, carrots, cucumber, red onion, and bacon. 
  2. Add the chicken to the salad and toss.
  3. Add your desired amount of salad dressing
  4. Top with pink peppercorn and/or everything bagel seasoning, if desired (optional)

Notes:

  • This recipe yields two servings.
  • I am not trying to tell you how much dressing you need on your salad (Don’t you put that on me, Ricky Bobby!).  I think this is a very personal opinion and can vary differently depending on the person and type of salad and dressing.  Therefore, I recommend adding a little dressing at a time until you are happy with the salad consistency.  
  • Also, I find the veggie toppings are a personal opinion as well.  Maybe you love tomatoes and want to add more.  Maybe you don’t really like red onion so you want to decrease that amount.  Either way, these are the measurements I personally like, but feel free to tweak to your personal preferences.
  • If you want to make this a California Club Salad, add half a sliced avocado to the salad.
  • Also, a hard boiled egg or two would be a good addition to the salad if you like them.  
  • This is a great entree salad, serving with my homemade sour cream and onion chips or Airfryer Truffle fries makes for a great lunch!
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