California Club Salad Recipe

I have been making this delicious California Club Salad for over 14 years, and it gets better every time I make it!

Back in 2011, I really believed I didn’t like avocado. I know! What was that all about? I would eat guacamole but I still couldn’t bring myself to eat avocado any other way. I knew that avocado was good for me, but I still I resisted.

Finally, one sunny afternoon in May 2011, seduced by the thought of fresh Bay shrimp at The Spinnaker Restaurant in Sausalito, I tried a Seafood Club Sandwich with shrimp, crab and avocado. To my surprise, I absolutely adored it – In fact I think it may well be one of the most delicious things I had ever eaten up until then. Since then, avocados have been on my shopping list every week.

Not long after that, I succumbed to the ‘turf’ version of the Seafood Club Sandwich I had in Sausalito, the California Club Sandwich with chicken and bacon. However, I realised that the amount of bread they used (three slices, instead of just two for a normal sandwich) really was not good for me to eat on a regular basis.

So back in 2011, on our return home, I decided to find a way to indulge my love of the wonderful flavour trinity of chicken, bacon and avocado without involving so much bread, and this California Club Salad is the result. This hearty salad makes a great lunch or dinner. I have also served it as a starter in smaller portions.

You can use any dressing you like with this California Club Salad. Usually just a light vinaigrette with some chopped finely chives and basil works for me, because the bacon-y juices make a bit of a dressing of their own anyway.

I like to serve this salad cold, but top it with the hot bacon. I think it makes the flavours blend together better than if the bacon is cold.

California Club Salad Recipe

To serve two people you need:

4 to 5 cups mixed lettuces, washed, dried and torn in bite size pieces
1 cooked and cooled chicken breast, finely chopped
1 avocado, peeled, halved and chopped
½ cup chopped pancetta or bacon
2 to 3 small tomatoes (or the equivalent), finely chopped

For the vinaigrette

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 generous teaspoon honey
1 teaspoon chopped fresh herbs or half a teaspoon of dried herbs (chives and/or basil work well)

Place all the vinaigrette ingredients in a clean jam jar and shake until thoroughly mixed.

Cook the bacon in a frying pan on the stove top, until it becomes nice and crisp.

Put the lettuce in a big bowl and toss in the chicken and avocado. Toss with the vinaigrette.

Divide the California Club Salad between two plates. Top each plate with half the bacon, and then half the tomato.

If you drink wine, this California Club Saladtastes really nice with a glass of Sauvignon Blanc or Pino Grigio.