Club Salad with Pulled Chicken – WLS Recipe
Club Salad with Pulled Chicken – WLS Recipe
I’ve mentioned before I don’t tend to make a lot of salads for dinner. For lunch I will put leftover meat on a bed of lettuce on occasion, but rarely do I serve a big salad for dinner.
Maybe it’s because I think of it as a lunch meal. Maybe because I assume my husband wants something hearty (though he’s never complained about a good salad). Maybe it’s because I think of diets telling me to eat salads all the time. Or maybe it’s because I feel I can’t create one as good as a restaurant. And definitely not as cheap as I could just buy it- a lot of ingredients means a lot of money at the grocery!
But every so often, a pretty salad for dinner is all I want. It’s rare for me, but strong when it happens. Summer tends to bring this out in me. So last week I created a restaurant-style club salad. I kept it as simple as I could but decorated our plates to look fancy pancy.
Key to this recipe! Get your chicken in the slow cooker in the morning. All I did was add chicken breasts, chicken broth and a generous amount of chicken seasoning (I used Weber’s Kickin’ Chicken). I put it on low for about 6 hours and shredded it with two forks to top my salads. I like to think of this chicken as The Closer. It made a good salad, a great salad.
*Also, another word of advice. Don’t forget to boil up some eggs- if you are wanting them. I almost forgot so our hardboiled eggs were actually soft-boiled eggs. Delicious, buuuut my bad.
I also created my own dressing. You could use a light dressing you prefer as well. I love mustard-y dressings, especially on a classic club salad like this one.
Club Salad with Pulled Chicken - WLS Recipe
Ingredients
Pulled Chicken
- 1 lb boneless skinless chicken breasts
- 1/4 tsp each salt and pepper
- 2 tbsp Light Italian Dressing
- 1/2 cup chicken broth
Club Salad
- 4 cups romaine lettuce, washed and torn
- 1 cup cherry tomatoes. halved
- 4 strips turkey bacon, cooked
- 1 small avocado, chopped
- 3 boiled eggs, quartered
Dressing
- 1/3 cup fat-free mayo
- 1/3 cup yellow mustard
- 1 tsp distilled white vinegar
Instructions
- If making chicken in slow cooker beforehand: season both sides with salt and pepper. Place in bottom of slow cooker and drizzle Italian dressing. Pour chicken broth into the bottom and close with lid. Cook on low 6 hour or high 3 hours. Remove from slow cooker and wait until cool enough to handle. Shred using two forks.
- Layer romaine lettuce, cherry tomatoes, turkey bacon, avocado and chicken on a plate.
- Whisk mayo and mustard with a splash of vinegar and drizzle over salad or serve on the side. Top with boiled eggs.
How many servings is this
Thanks
Hi Kim! On any of the recipes, the servings will be in the upper right hand corner across from the title of a recipe. This one makes 3 hearty sized salads.