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

Course: Main Dish

Cuisine: American, No Cook, Slow Cooker

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 4 servings

Calories: 288kcal

Author: Steph Wagner

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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

Get Recipe Ingredients

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.

Nutrition

Serving: 4oz | Calories: 288kcal | Carbohydrates: 10g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 922mg | Potassium: 979mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4596IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 2mg