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Chicken Club Lettuce Sandwich

The classic club sandwich gets a green twist: Whether you’re looking to cut down on carbs or maintain a gluten-free diet, these sandwiches are perfect for a lightened-up lunch.
Serves: 4
Prep Time: 20 min
Cook Time: 15 min

Ingredients

4 oz chicken breasts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 head iceberg lettuce
1/4 cup mayonnaise
2 tbsp ranch dressing
4 slices aged Cheddar cheese
8 slices bacon, cooked
1 tomato, thinly sliced
1/4 cup thinly sliced red onion

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 400°F (200°C). Toss together chicken, olive oil, salt and pepper; roast on baking sheet for 8 to 12 minutes or until golden brown and internal temperature reaches 165°F (74°C) on instant-read thermometer inserted in thickest part of chicken. Let cool; slice chicken.

  2. Gently tear leaves from head of lettuce. Layer 4 to 5 leaves into bundles to create half of a “bun.” Repeat to make 8 bun halves.

  3. Stir mayonnaise with ranch dressing; spread evenly over 4 lettuce bundles. Layer 1 slice of Cheddar cheese, sliced chicken, 2 slices bacon, tomato and red onion slices over top. Cap with remaining lettuce bundles.

Helpful Tip

Whether you’re looking to cut down on carbs or maintain a gluten-free diet, these sandwiches are perfect for a lightened-up lunch.