Ingredients

The following ingredients have 4 Servings
  • 4 thin boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons sugar
  • 2 cloves minced garlic
  • 2 teaspoons dried italian herb seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream (light is fine)
  • 1 ripe avocado (pitted and flesh removed and roughly chopped)
  • 2 teaspoons lemon juice
  • 1 tablespoon roughly chopped fresh dill (can substitute 1 teaspoon dried dill)
  • 2 tablespoons roughly chopped fresh parsley
  • 1 tablespoon of sliced green onions
  • salt and pepper to taste
  • 4 sandwich rolls
  • 8 slices cooked bacon
  • 3-4 heirloom tomatoes (thinly sliced)
  • 1 cup microgreens OR 4 leaves of romaine or butter lettuce

Instruction

  • For the chicken: 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 6-8 minutes per side until done. Slice into thin strips. Alternatively you can cook the chicken inside on a grill pan.
  • For the avocado ranch spread: Combine all ingredients in a food processor; process until completely smooth.
  • To assemble: Slice your 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.