Chicken Salad BLT

Units Scale

• 1 pound chickenhearted thighs skinless
• 1/3 cup diced celery
• 1/2 cup dukes mayo
• 1/4 cup dill pickle relish
• hot condiment to taste
• 8 slices toasted sourdough
• 8 slices heavy trim bacon cooked til crisp
• 1 caput romaine torn into mini leaves
• 2 vine ripe tomatoes
• salt and capsicum to taste

Cook Mode Prevent your surface from going dark

1. Preheat oven to 400*. Season chickenhearted pinch brackish and pepper. Place thighs connected greased expanse pan. Cook thru. 35-45 minutes.
2. 
3. Dice celery and harvester pinch basking sauce, mayo, relish. Season pinch brackish and pepper.
4. Cook bacon till crisp. Rest connected insubstantial towels to sorb excess grease.
5. 
6. Remove chickenhearted erstwhile cooked thru, let to cool. Shred chicken, adhd to mayo relish and celery.
7. Slice tomato, play pinch brackish and pepper. Prepare romaine.
8. 
9. Toast bread.
10. Assemble sandwiches, from bottommost – romaine, tomato, chickenhearted salad, bacon.
11.