Loaded Chicken Club
A juicy, crunchy sandwich loaded with grilled chicken, crispy bacon, fresh veggies, and a delicious herb mayo, perfect for any weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breast Use chicken thighs for more juiciness.
- 6 slices thick-cut turkey bacon Can substitute with plant-based bacon.
- 8 slices sourdough bread Good store-bought options available.
- 4 leaves fresh lettuce Use your favorite type.
- 2 medium ripe tomatoes Sliced.
- 1/2 cup mayonnaise Can swap for Greek yogurt for a lighter version.
- 2 tablespoons fresh herbs (parsley, chives, or basil) Chopped; adjust to taste.
- 2 cloves garlic Minced.
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and your favorite herbs. Let them rest at room temperature for 10 minutes.
- Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove and drain on paper towels, reserving 1 tablespoon of the bacon fat.
- Heat the reserved bacon fat in the same skillet and cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice.
- Mix mayonnaise with minced garlic and chopped fresh herbs in a small bowl. Season with salt and pepper to taste.
- Toast the sourdough bread slices until golden brown and crispy.
- Spread the herb mayo on one side of each bread slice. Layer the bottom slice with lettuce, tomato slices, sliced chicken, and crispy bacon. Top with the second bread slice and serve immediately.
Notes
Store extra herb mayo in a jar in the fridge for up to a week. Make components in advance and assemble for meal prep. For soggy bread prevention, toast prior to assembly and store ingredients separately for long-term storage.