Chicken Club Salad

Prep this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime-or dinnertime-simply arrange and serve.

6 slices bacon
4 (6-8 oz) chicken breast halves, boneless, skinless
coarse sea salt
black pepper, freshly cracked
3 plum tomatoes, quartered lengthwise, seeded and cut into ½” pieces
½ small red onion, finely chopped
2 stalks celery, sliced crosswise ¼" thick
½ cup celery leaves
½ cup mayonnaise
1 Tbsp. white wine vinegar

To Serve:
lettuce leaves, for serving

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15-20 minutes.

Transfer bacon to a paper towel-lined plate and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.

Cut chicken into ½” chunks and add to bowl. Season with salt and pepper and toss to coat. Serve chicken salad over lettuce leaves and sprinkle with bacon.

Makes 4 servings.