Chicken Club Stack


1 Plant-Based or favorite variety of Cali’flour crust
2 oz boneless skinless chicken breast
Olive oil cooking spray
Salt and pepper
1 T mayonnaise
4 large thin tomato slices
2 strips turkey bacon, cooked
4 small lettuce leaves

Chicken Club Stack

Prepare Chicken

Preheat a large cast-iron skillet over med-high heat. Coat the skillet with cooking spray. Season the chicken with salt and pepper and place in pan. Cook for about 2 minutes on each side or until cooked through. Remove and let rest. Wipe skillet clean. Slice chicken when cool.

Prepare Crust

Cut the Cali’flour Crust in half, then each side into thirds: making 6 triangles. Warm skillet over med-high heat. Spray pan with cooking spray, place triangles in batches and cook until browned on the bottom (about 2 min). Flip and cook until browned on the second side and firm. Remove from heat to rest.

Assemble Sandwich

Spread mayonnaise on one side of all the triangles. Place one triangle on a plate mayo side up. Top with piece of chicken and lettuce leaf. Follow with another triangle on top, mayo side down. Add mayo to crust, then 2 tomato slices, 1 bacon strip, and a second lettuce leaf. Finish with a third triangle, mayo side down. Insert a cocktail stick through the sandwich if desired. Repeat with the remaining ingredients to make a second sandwich. Serve and enjoy!

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