Creamy avocado, smoky bacon, and zesty ranch dressing take ordinary chicken salad from ho-hum to “oh yum!”
- 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.
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