Summer club salad


  • Total Time35 mins
  • Makes4 servings
Summer club salad

Photo, Erik Putz.

Chatelaine Triple Tested

A protein-packed salad that's creamy, zesty and fresh.


  • 3 skinless, boneless chicken breasts, halved lengthwise

  • 4 eggs

  • 4 slices bacon, cut into 1/2-in. slices

  • 1/4 cup mayonnaise

  • 2 tbsp Dijon mustard

  • 2 tsp white vinegar

  • 1 head romaine lettuce

  • 1 avocado, sliced

  • fresh pepper, to season


  • BOIL a large pot of water. Add chicken and eggs. Boil eggs until medium soft, about 7 min, then remove with a slotted spoon and rinse under cold water. Continue simmering chicken until it is cooked through, about 10 min. Transfer chicken to a plate. Using 2 forks, shred chicken.

  • HEAT a medium non-stick frying pan over medium. Add bacon, and cook until crisp, 4 to 5 min per side. Transfer bacon to a paper-towel-lined plate.

  • WHISK mayonnaise with Dijon mustard and white vinegar in a small bowl until smooth.

  • CHOP romaine lettuce into bite-sized pieces. Divide among 4 plates. Top with sliced avocado, shredded chicken and bacon. Drizzle with mayo mixture. Season with fresh pepper. Peel eggs and slice in half. Arrange on top of salads.

Nutrition (per serving)

Calories 465, Protein 41g, Carbohydrates 11g, Fat 29g, Fibre 7g, Sodium 456mg.
Excellent source of Vitamin A.

Get instructions on boiling eggs to the perfect medium-runny centre here.