Ingredients
4thin chicken breasts,boneless skinless
¼cupolive oil
¼cuplemon juice
2tspsugar
2cloves garlic,minced
2tspitalian herb seasoning,dried
1tspkosher salt
½tspblack pepper
1cupsour cream
1ripe avocado,pitted, flesh removed and roughly chopped
2tsplemon juice
1tbspfresh dill,roughly chopped, or 1 tsp dried dill
2tbspfresh parsley,roughly chopped
1tbspgreen onions,sliced
Salt and pepper,to taste
4sandwich rolls
8cooked bacon,slices
3-4heirloom tomatoes,thinly sliced
1cupmicrogreens,or 4 leaves of romaine or butter lettuce
Preparation
Mix together the olive oil, lemon juice, sugar, garlic, Italian herb seasoning, salt and pepper in a large resealable bag.
Add the chicken and marinate for at least 1 hour, up to 8 hours.
Heat a grill to medium-high. Grill the chicken for 6 to 8 minutes per side until done. Slice into thin strips. The chicken can also be cooked inside on a grill pan.
Combine all ingredients in a food processor; process until completely smooth.
Slice rolls in half. Toast the rolls if desired.
Spread 2 tablespoons of the avocado ranch sauce on the bottom piece of bread. Add 2 slices of bacon and sliced chicken. Top with sliced tomatoes and greens. Add more ranch spread to the top of the roll if desired.
