Chicken Club Salad

I love making something pretty simple for meals on the weekends because we're usually too busy (or too lazy!) to do a lot of heavy lifting in the kitchen. This recipe was great because it made enough for two meals, a dinner and a lunch. Score - two for one! Andrew and I both really liked it when we ate it for dinner as a salad and I found myself looking forward to eating lunch the following day. I'm not usually a leftover lover so that's says a lot! To make it a little different, we ate it as chicken salad sandwiches for lunch.

Chicken Club Salad

4 chicken breasts, cooked, cooled and diced

4 slices regular or turkey bacon, cooked and crumbled (I used turkey bacon)

1 shallot, minced

1 1/2 c cherry tomatoes, halved or quartered

3 celery ribs, sliced and their leaves, chopped

1 avocado, diced

1/2 c olive oil mayonnaise

1 t coarse mustard

2 t white wine vinegar

1/2 t celery salt

1/2 t celery seed

Freshly ground black pepper

Romaine lettuce and/or bread, for serving

In a large bowl, combine chicken, bacon, shallots, tomatoes, celery and celery leaves.

In a smaller bowl, combine mayo, mustard, vinegar, celery salt, celery seed and pepper. Mix well. Pour over chicken mixture and gently fold together. Refrigerate for several hours for flavors to marry.

Right before serving, gently toss in avocado. Serve over lettuce as a salad or make into sandwiches.

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