Crisp greens, tender chicken, smoky bacon, and creamy avocado come together in this Ruby Tuesday favorite that eats like a full meal.
Photo by SCRR
Copycat Ruby Tuesday Club House Salad
A hearty salad with mixed greens, chicken, bacon, cheddar cheese, avocado and fresh tomatoes.
This is not a side salad. Build it big, keep the ingredients fresh, and layer it like they do. Every bite should hit something different.
Quick Recipe Overview
- Best For: Lunch, light dinners, entrée salads
- Flavor Profile: Fresh, savory, smoky, creamy
- Skill Level: Easy
- What Makes It Like the Restaurant: Balanced layering of toppings over crisp greens
Ruby Tuesday
Ruby Tuesday built its identity around fresh ingredients and a strong salad bar presence, especially during its peak years in the 1990s and early 2000s. Known for hearty, entrée-style salads, the brand leaned into generous portions and bold combinations.
Dishes like the Club House Salad reflect that approach, combining classic salad ingredients with protein and rich toppings to create something filling and satisfying.
This Is the Loaded Salad Ruby Tuesday Built Its Name On
Entrée salads became a major part of American casual dining menus in the late 20th century, offering a lighter alternative that still felt substantial.
These salads typically feature multiple textures and flavors, from crisp greens to warm proteins and creamy elements. The combination creates a balanced dish that can stand alone as a full meal.
Ruby Tuesday Club House Salad Recipe
Crisp greens, tender chicken, smoky bacon, and creamy avocado come together in this Ruby Tuesday favorite that eats like a full meal.
Yield: 2
Ingredients
For the Salad
- 4 cups Romaine Lettuce and Spring Greens
- 1 cup cooked Chicken Breast diced, prepared as desired (See below for a Lightly Fried Version)
- 4 slices Bacon cooked and crumbled
- 1 Avocado sliced
- 1 cup Cheddar Cheese shredded
- 1 cup Tomatoes diced
- Salad Dressing homemade or store-bought, if choice
For the Chicken (Lightly Fried Option)
- 1 cup cooked Chicken Breast cut into strips
- 1/2 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon freshly ground Black Pepper
- Oil for frying
Instructions
- If frying chicken, dredge in flour seasoned with salt and pepper.
- Fry until golden and cooked through. Set aside.
- Arrange greens on a large plate or bowl.
- Layer chicken, bacon, avocado, cheddar cheese and tomatoes over the greens.
- Serve immediately with dressing of choice on the side.
Related Copycat Recipes
- Applebee’s Oriental Chicken Salad – Fresh, crunchy salad topped with golden chicken and signature Asian-style flavors
- Chicago Chop House Blackened Steak Salad – Spicy blackened steak sliced over crisp greens with bold steakhouse attitude
- Ruby Tuesday Chicken Quesadillas – Cheesy, savory quesadillas made for sharing and serious dipping
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Questions People Ask
Is the chicken fried or grilled?
Both versions exist, but lightly fried is most common.
What dressing should I use?
Ranch or honey mustard are popular choices.
Can I prep this ahead?
Prep ingredients separately and assemble just before serving.
What makes it a “club house” salad?
The combination of chicken, bacon, cheese, and fresh toppings.
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Photo of “Ruby Tuesday Club House Salad” created by Secret Copycat Restaurant Recipes. Photo of “”Ruby Tuesday” Restaurant” is by Mike Mozart and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Mike. Great Picture. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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