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Deconstructed Chicken Club Recipe

Deconstructed Chicken Club Recipe

By Jane Maynard

I LOVE sandwiches. I will eat them for breakfast, lunch, or dinner. Sadly I can’t get my kids on board with most of them I make. Even when I know for a fact that every single ingredient on the sandwich is one that they like, once I stack it all together between two slices of bread my kids won’t touch it. It’s inexplicable!

The chicken club is a perfect example. This sandwich is a classic and always delicious no matter what (except to my kids). They love chicken, avocados, bacon, and tomatoes, but put all those delicious ingredients in a sandwich and they won’t eat it. I decided it was time to get a little tricky with the club. Enter the Deconstructed Chicken Club Sandwich.

Deconstructed Chicken Club

The day I put this meal together I didn’t tell the kids what was coming, I just set up the beautiful platter so it was sitting on the counter when my kids walked into the kitchen. Their eyes lit up when they saw the spread and, sure enough, once the chicken club was split up, they ate it right up, no problem!

The chicken is baked with a mayonnaise spread that is delicious, and the mayonnaise-based salad dressing has only four ingredients, hearkening to the simple smear of mayo on a classic club. We like our club sandwiches with a California spin, so I added some sliced avocado! And, of course, you can’t forget the bacon. In fact, I recommend extra bacon.

Deconstructed Chicken Club 4

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Deconstructed Chicken Club Sandwich

Prep Time: 20 mins

Cook Time: 20 mins

Makes: 4-6 servings



  • 2 boneless, skinless chicken breasts
  • 4 tablespoons mayonnaise
  • handful of panko breadcrumbs
  • handful of fresh shredded Parmesan cheese
  • Mayonnaise Salad Dressing:
  • 4 tablespoons mayonnaise
  • 2 teaspoons vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 1 head romaine lettuce, chopped
  • 3 cherry tomatoes, sliced


  • 1 pound cooked bacon (I like to bake mine; click here for instructions)
  • 2-3 avocados (about half an avocado per person), sliced
  • 1 baguette, sliced


1. Preheat oven to 350 F. Place chicken breasts in a casserole dish. Puncture all sides with a fork and spread mayonnaise entirely over chicken breasts. Sprinkle liberally with panko breadcrumbs and Parmesan cheese. Bake for about 20 minutes, until chicken is done and reaches an internal temperature of 160 F. Remove from oven.

2. For the dressing: whisk together mayonnaise, vinegar, salt, and pepper.

3. Arrange the following on a large serving platter: sliced chicken breast, salad (lettuce and tomatoes lightly drizzled with mayonnaise dressing), and sides (bacon, avocado, and baguette). Repeat for the remaining servings.