Layered Club Salad

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Colorful layered salads have been a holiday tradition in some Southern families for almost a century, served either on an elaborate Thanksgiving or Christmas buffet or, with no more than cheese toast or biscuits, at casual brunches. I’ve seen these salads layered with cubed ham or beef, hard-boiled eggs, various cheeses and blanched vegetables, red onions, and heaven knows what else, but this particular play on the club sandwich I find especially enticing. Obviously, leftover roast turkey breast might be substituted for the chicken—despite James Beard’s proclamation to me once that “no turkey should be allowed to get close to a country club or the club car on a train.”


  • 3 cups shredded romaine lettuce
  • 3 large ripe tomatoes, coarsely chopped
  • One 9-ounce package frozen peas, thawed, blanched, and drained
  • pounds boneless chicken breast, cooked, skinned, and cubed
  • One 8-ounce can water chestnuts, drained
  • ½ pound lean bacon, fried crisp and crumbled
  • 5 scallions (part of green tops included), sliced crosswise into ¼-inch rounds
  • Freshly ground black pepper to taste
  • cups mayonnaise


In a large glass salad bowl, arrange the lettuce, tomatoes, peas, chicken, water chestnuts, bacon, and scallions in separate colorful layers, season with pepper, and spoon the mayonnaise in an even layer over the top. Cover with plastic wrap and chill 1 hour.

When ready to serve, present the salad for guests to see, then toss to blend the ingredients thoroughly with the mayonnaise and serve on salad plates.