Creamy avocado, smoky bacon, and zesty ranch dressing take ordinary chicken salad from ho-hum to “oh yum!”
- 8 slices bacon
- 1/2 c. ranch dressing
- 1 tsp. grated lime zest
- 2 tsp. fresh lime juice
- 2 tomatoes seeded, diced
- 1 avocado pitted, peeled, diced
- 1 c. diced cooked chicken
- Boston lettuce leaves
- 8 slices multigrain bread from 1 lb., 8 oz. loaf
In 12" nonstick skillet, cook bacon, in batches, over medium heat until crisp, 8-10 min. Drain on paper towels.
When cool, break into small pieces and reserve.
In bowl, stir together dressing, lime zest, and juice. Add tomatoes, avocado, chicken, and reserved bacon; stir until well coated.
Arrange lettuce over 4 slices of bread. Top with chicken mixture and remaining bread.