This hearty and satisfying club salad with chicken is a deconstructed version of a club sandwich, with golden buttery croutons, juicy chicken, and bacon on a bed of romaine and vegetables, and topped with a creamy dressing so delicious you'll want to put it on everything.
Distribute the lettuce, tomatoes and red onion between 4 plates.
Make the croutons: In a medium size skillet, melt the butter over medium heat. Add the bread pieces and toast, stirring frequently until golden brown, (about 5 minutes). Remove the bread from the skillet and set aside. Return the pan to medium heat.
Cook the bacon: In the same skillet, cook the bacon, stirring occasionally, until brown and crispy, (about 5 minutes). Remove the bacon from the pan and set aside. Drain most of the fat from the pan, leaving about 1 tablespoon. Return the pan to medium heat.
Cook the chicken: Season the chicken breasts on both sides with salt and pepper. Cook the breasts, about 6 minutes per side, cooked through and no longer pink in the center. Remove chicken from the pan and allow the chicken to rest on a cutting board while you prepare the dressing.
Prepare the dressing: In a small bowl, whisk together the mayonnaise, whole grain mustard, maple syrup and lemon juice until smooth and creamy. Season with salt to taste.
Assemble the salad: Divide the croutons and bacon evenly between the four plates, and drizzle each with the dressing.