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California Club Sandwich with Lemony Spinach Salad.

  • 2
    avocados
  • 1 (5 oz) pkg
    baby spinach
  • 4 slices
    bacon
  • 1 lb
    chicken breasts, boneless skinless
  • 4 cloves
    garlic
  • 1
    lemon
  • 2
    tomatoes
  • 4
    whole grain buns or rolls
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    salt
  • 1
    Heat a skillet over medium heat.
  • 2
    Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Coat bottom of skillet with oil. Add chicken and bacon. Cook chicken until it is golden brown and cooked through and bacon until it is crispy, 3-4 minutes per side. Transfer to a plate lined with paper towels and pat dry the bacon.
    2 tbsp extra virgin olive oil
  • 4
    Toast buns or rolls.
    4 whole grain buns or rolls
  • 5
    Wash and dry spinach. Wash and slice tomatoes into rounds. Halve and pit avocados; cut into slices while still in skin and scoop out.
    1 (5 oz) pkg baby spinach
    2 tomatoes
    2 avocados
  • 6
    Peel and mince garlic. In a small bowl, mix together mayo with ½ of the garlic (save the rest for the salad dressing).
    4 cloves garlic
    4 tbsp mayonnaise
  • 7
    In a small bowl, prepare salad dressing by whisking together remaining garlic, lemon juice, olive oil, salt, and pepper.
    juice of 1 lemon
    3 tbsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Thinly slice chicken into strips.
  • 9
    Spread garlic mayo over the bottom halves of bread in each pair. Layer with spinach leaves, chicken, avocado, tomato, and bacon. Top with remaining slices of bread.
  • 10
    Place sandwich on a plate and serve with remaining spinach on the side. Drizzle with dressing and enjoy!