Tested till perfect Grilled Chicken Club Salad

Grilled Chicken Club Salad

Transport the marinated chicken and other ingredients in separate containers ready to thread onto skewers to grill.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006; Get Grilling: Summer 2007

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 6


  • 1-1/2 lb 1-1/2lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1/2 1/2red onion
  • 12 slices 12slicesbacon
  • 24 24cherry tomatocherry tomatoes
  • Pinch Pincheach salt and pepper
  • 6 cups 6cupstorn romaine lettuce
  • 1-1/2 cups 1-1/2cupscroutoncroutons

Creamy Herbed Dressing:

  • 2 tbsp 2tbspminced fresh parsley
  • 2 tbsp 2tbsplight mayonnaise
  • 2 tbsp 2tbspwhite wine vinegar
  • 4 tsp 4tspgrainy mustard or Dijon mustard
  • 1/2 tsp 1/2tspdried basil
  • 1/4 tsp 1/4tspeach salt and pepper
  • 2/3 cup 2/3cupvegetable oil
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Creamy Herbed Dressing: In small bowl, whisk together parsley, mayonnaise, vinegar, mustard, basil, salt and pepper; whisk in oil.

Cut chicken into thirty-six 1-inch (2.5 cm) cubes; place in bowl. Add half of the dressing; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate chicken for up to 24 hours. Or freeze in freezer bags for up to 2 weeks; thaw in refrigerator. Cover and refrigerate remaining dressing for up to 4 days.)

Cut onion into twenty-four 1-1/2-inch (4 cm) pieces. Cut each bacon strip crosswise into thirds. Wrap 1 bacon piece around each chicken cube. Onto each of 12 metal or 10-inch (25 cm) soaked wooden skewers, thread 1 chicken cube, 1 piece onion and 1 tomato. Repeat once. Finish with third chicken cube. Sprinkle with salt and pepper.

Place skewers on greased grill over medium heat; close lid and grill, turning 3 times, until bacon is crisp and chicken is no longer pink inside, about 12 minutes.

Mound lettuce and croutons onto 6 plates; top each with 2 skewers. Drizzle with remaining dressing.

Nutritional Information Per serving: about

cal 435 pro 32g total fat 28g sat. fat 4g
carb 13g fibre 2g chol 78mg sodium 462mg

% RDI:

calcium 4 iron 15 vit A 19 vit C 47
folate 45
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