Ingredients

• 3 cup shredded cooked chicken, shredded
• 6 bacon, cooked and crumbled
• 0.5 cup mayonnaise
• 0.25 cup sweet pickle relish
• 2 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 avocado, sliced
• 8 slice bread, toasted
• 4 butter lettuce
• 2 tomato, sliced

Steps

1. If using raw bacon, cook it in a skillet over medium-high heat for 8–10 minutes until crispy, then transfer to a paper towel and crumble once cooled.
2. In a medium mixing bowl, combine the shredded cooked chicken, crumbled bacon, mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, salt, and black pepper.
3. Stir the mixture gently until all ingredients are evenly distributed and the chicken is well coated.
4. Toast the bread slices until golden and crispy.
5. Slice the ripe avocados in half lengthwise, remove the pit, and thinly slice the flesh.
6. Slice the tomatoes into thin rounds.
7. Lay out four slices of toasted bread on a work surface and spread a thin layer of mayonnaise on each slice if desired for added moisture.
8. Place one butter lettuce leaf on each of the four bread slices.
9. Divide the chicken salad mixture evenly among the four bread slices, spooning it on top of the lettuce.
10. Top each sandwich with avocado slices and tomato slices, dividing them equally.
11. Place the remaining four toasted bread slices on top to form sandwiches.
12. Cut each sandwich diagonally in half and arrange on serving plates.