Martha Stewart has a way of taking the most basic lunchtime staple—the chicken salad sandwich—and turning it into an architectural masterpiece of flavor and texture. Her Chicken Salad Club Roll is a refined nod to the classic Triple-Decker Club, but instead of sliced deli meat, it features a creamy, herb-flecked chicken salad. Served on a soft, buttery roll with crispy bacon and juicy tomatoes, it’s the ultimate picnic or “fancy lunch” upgrade.
Try More Salad Recipes:
- Martha Stewart Chicken Salad Sandwich Recipe
- Martha Stewart Chicken Taco Salad Recipe
- Martha Stewart 7 Layer Salad Recipe
Why You Will Love Martha’s Chicken Salad Club Roll Recipe:
- The “Double Crunch”: You get the crispness of the celery in the salad and the shatter-on-impact texture of perfectly rendered bacon.
- Elevated Dressing: Martha skips the heavy, cloying mayo of the past, opting for a bright, lemon-and-Dijon-infused dressing that feels light and sophisticated.
- Buttery Brioche Base: Using a high-quality roll like brioche or a soft hoagie adds a touch of sweetness that balances the savory, salty bacon.
- The Herbaceous Note: Fresh dill or flat-leaf parsley is never an afterthought in Martha’s kitchen; it provides a garden-fresh aroma that makes the chicken pop.
- Perfect for Entertaining: These rolls are easy to assemble in batches, making them ideal for garden parties, bridal showers, or upscale tailgates.
Martha Stewart Chicken Salad Club Roll Ingredients
- Chicken: 3 cups cooked chicken breast (poached or rotisserie), shredded or diced.
- The Salad Mix: 1/2 cup finely diced celery, 2 tbsp minced shallots, and 1/4 cup fresh dill or parsley.
- The Dressing: 1/2 cup high-quality mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice.
- The “Club” Layers: 8 slices of thick-cut crispy bacon, Bibb or butter lettuce leaves, and 2 vine-ripened tomatoes (sliced).
- The Rolls: 4 brioche rolls or soft club rolls, split and lightly toasted.
- Pantry: Kosher salt and freshly ground black pepper.
How To Make Martha Stewart Chicken Salad Club Roll
- Prepare the Base: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallots, and fresh herbs.
- Fold in Chicken: Add the diced chicken and celery to the bowl. Toss gently until every piece is coated. Season generously with salt and pepper.
- Chill: For the best flavor, let the chicken salad sit in the fridge for at least 30 minutes to allow the flavors to meld.
- Toast the Rolls: Lightly butter the inside of your rolls and toast them in a skillet or oven until just golden.
- Assemble: On the bottom half of each roll, place a lettuce leaf and two slices of tomato. Top with a generous scoop of chicken salad, then lay two strips of crispy bacon over the salad.
- Close & Serve: Place the top half of the roll on, secure with a toothpick if needed, and serve immediately.
Recipe Tips for Success
- Don’t Over-Mix: You want distinct chunks of chicken and celery, not a mushy paste. Use a folding motion with a spatula.
- Season as You Go: Chicken is notorious for soaking up salt. Taste the salad right before serving to see if it needs a final pinch of salt or a squeeze of lemon.
- The Bacon Secret: For the flattest, most “professional” club sandwich bacon, bake it on a wire rack in the oven at 400 for 15–20 minutes.
What To Serve With These Chicken Salad Club Rolls?
To keep the lunch light and classic serve these Chicken Salad Club Rolls with a side of kettle-cooked sea salt chips for an extra salty crunch. A crisp cucumber and radish salad tossed in a light vinegar dressing provides a cooling contrast to the savory bacon. For a drink, Martha would likely suggest a chilled hibiscus iced tea or a crisp Sauvignon Blanc. This combination offers a balanced, high-end bistro experience that feels satisfying without being overly heavy.
How To Store Leftovers Chicken Salad Club Rolls?
- The Salad: Store the chicken salad in an airtight container in the fridge for up to 3 days. Do not store the fully assembled sandwich, as the bread will get soggy.
- The Components: Keep the bacon in a separate container or zip-top bag to maintain its texture. Sliced tomatoes should be stored separately and added fresh during assembly.
How To Reheat Chicken Salad Club Rolls?
- The Bacon: Place the cold bacon in a dry skillet over medium heat for 1 minute per side until the fat renders and it becomes crispy again.
- The Roll: Wrap the roll in foil and place in a 350°F oven for 5 minutes to restore the buttery softness without drying it out. Note: Never reheat the chicken salad itself; it is meant to be served chilled.
FAQs
Can I use canned chicken? You can, but for the “Martha” experience, freshly poached chicken breast or a quality rotisserie chicken is much better.
Can I substitute Greek yogurt for mayo? Yes, you can swap half the mayo for Greek yogurt to lower the calories, though it will be tangier.
What’s the best lettuce to use? Bibb or Butter lettuce is best because the leaves are soft and flexible, fitting the roll perfectly.
How do I prevent the roll from getting soggy? Place the lettuce leaf directly on the bread first; it acts as a moisture barrier between the salad and the roll.
Can I add grapes or walnuts? Martha often adds these to her Waldorf-style salads. They would add a lovely sweetness to this club version.
Is this gluten-free? The salad is, but you would need to use a gluten-free roll.
How long can the salad sit out? No more than 2 hours at room temperature due to the mayonnaise and poultry.
Can I use turkey instead of chicken? Absolutely. This is a great way to use up leftover holiday turkey.
Should I serve it cold or room temp? The salad should be cold, but the roll and bacon are best served warm or at room temperature.
Can I make this as a wrap? Yes, the chicken salad and club toppings work beautifully in a large flour tortilla.
More Salad Recipes:
- Classic Potato Salad Recipe
- New Potato Salad with Red-Wine Vinaigrette Recipe
- Test Kitchen’s Favorite Potato Salad Recipe
Martha Stewart Chicken Salad Club Roll Recipe Nutrition Facts
(1 Per Serving)
- Calories 580 kcal
- Total Fat 38g
- Saturated Fat 11g
- Cholesterol 115mg
- Sodium 940mg
- Total Carbohydrates 28g
- Protein 32g
Martha Stewart Chicken Salad Club Roll Recipe
Description
Martha Stewart has a way of taking the most basic lunchtime staple—the chicken salad sandwich—and turning it into an architectural masterpiece of flavor and texture. Her Chicken Salad Club Roll is a refined nod to the classic Triple-Decker Club, but instead of sliced deli meat, it features a creamy, herb-flecked chicken salad. Served on a soft, buttery roll with crispy bacon and juicy tomatoes, it’s the ultimate picnic or “fancy lunch” upgrade.
Ingredients
Instructions
- Prepare the Base: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallots, and fresh herbs.
- Fold in Chicken: Add the diced chicken and celery to the bowl. Toss gently until every piece is coated. Season generously with salt and pepper.
- Chill: For the best flavor, let the chicken salad sit in the fridge for at least 30 minutes to allow the flavors to meld.
- Toast the Rolls: Lightly butter the inside of your rolls and toast them in a skillet or oven until just golden.
- Assemble: On the bottom half of each roll, place a lettuce leaf and two slices of tomato. Top with a generous scoop of chicken salad, then lay two strips of crispy bacon over the salad.
- Close & Serve: Place the top half of the roll on, secure with a toothpick if needed, and serve immediately.
Notes
- Don’t Over-Mix: You want distinct chunks of chicken and celery, not a mushy paste. Use a folding motion with a spatula.
Season as You Go: Chicken is notorious for soaking up salt. Taste the salad right before serving to see if it needs a final pinch of salt or a squeeze of lemon.
The Bacon Secret: For the flattest, most “professional” club sandwich bacon, bake it on a wire rack in the oven at 400 for 15–20 minutes.