Salads & Bowls

Club Sandwich Salad 🥪🥗

Name: Club Sandwich Salad 🥪🥗
Yield: 2–3 servings
Ingredients: 150 g / 5.3 oz cooked chicken breast, shredded; 10 cherry tomatoes, halved; 1 avocado, diced; A few lettuce leaves, sliced; A small bunch of chives or 1 spring onion/scallion, chopped; 2 eggs; A few slices of sourdough bread, diced; A few slices of prosciutto; Olive oil; 250 g / approximately 1 cup Greek yogurt; 2 tbsp mayonnaise; 1 tsp wholegrain mustard; 1 garlic clove, minced; Juice of ½ lemon; 1 tbsp olive oil; ½ tsp salt; Black pepper

A club sandwich—but make it a salad! Creamy chicken and avocado, juicy tomatoes, crunchy sourdough croutons, crispy prosciutto and jammy eggs. This combination is seriously so satisfying.

Jump to recipe

Serves: 2–3

Ingredients

For the salad

150 g / 5.3 oz cooked chicken breast, shredded
10 cherry tomatoes, halved
1 avocado, diced
A few lettuce leaves, sliced
A small bunch of chives or 1 spring onion/scallion, chopped
2 eggs

For the crispy toppings

A few slices of sourdough bread, diced
A few slices of prosciutto
Olive oil

For the dressing

250 g / approximately 1 cup Greek yogurt
2 tbsp mayonnaise
1 tsp wholegrain mustard
1 garlic clove, minced
Juice of ½ lemon
1 tbsp olive oil
½ tsp salt
Black pepper

Method

Boil the eggs for 7 minutes, then cool, peel and cut them in half.
Coat the diced sourdough with a little olive oil. Arrange it on a lined baking tray with the prosciutto and bake at 200°C / 390°F for 10–15 minutes, until crisp and golden. Keep an eye on the prosciutto, as it may be ready sooner.
Mix all the dressing ingredients in a large salad bowl. Add the chicken, lettuce, avocado, tomatoes and chives, then toss until everything is creamy and well coated.
Transfer to a serving plate and top with the jammy eggs, sourdough croutons and pieces of crispy prosciutto.
Creamy, crunchy and crispy—all the best parts of a club sandwich in one salad!