Wo-chicken Avocado Club Recipe

Cook bacon

Place a large skillet over medium heat. Arrange bacon strips in a single layer and cook 3–5 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate to drain. Keep skillet for toasting bread if desired.

Prepare chicken

If your chicken is not already cooked: poach two boneless skinless chicken breasts in simmering water (or chicken broth) for 12–15 minutes until internal temperature reaches 75°C/165°F. Remove and let rest 5 minutes, then shred or slice thinly to yield about 2 cups. If using precooked roast chicken, shred to 2 cups.

Slice vegetables

Thinly slice the tomato and red onion. Peel and pit the avocado; slice into 1/4" rounds or thin wedges. Wash and dry lettuce leaves and set aside.

In a small bowl, whisk together mayonnaise (1/2 cup), Dijon mustard (1 tbs), lemon juice (1 tsp), garlic powder (1/4 tsp), black pepper (1/4 tsp) and salt (1/4 tsp) until smooth. Taste and adjust salt or lemon. If you like a smoky or spicy note, whisk in smoked paprika (1/4 tsp) or hot sauce (1 tsp) as desired.

Toast and butter the bread: Heat the skillet used for bacon over medium-low. Spread one side of each bread slice lightly with butter (about 2 teaspoons per slice). Place buttered-side down in the skillet and toast until golden, 2–3 minutes. Repeat for remaining slices (use remaining butter as needed).

Spread: On the untoasted side of three bread slices, evenly spread about half of the prepared mayo-Dijon dressing. Reserve the other half of the dressing for the top layer.

Layer the first slice: On one dressed slice, place 2 lettuce leaves, a slice of cheese, and about 2/3 cup of shredded/sliced chicken. Season the chicken lightly with a pinch of salt and a grind of black pepper.

Add middle slice: Place a second dressed slice of bread (dressed side up) over the chicken. On this middle slice add 2 more lettuce leaves, the sliced tomato (arrange evenly), half the avocado slices, and 2 strips of cooked bacon broken in half.

Top layer: Close with the final dressed slice of bread (dressed side up). If building a triple-decker style, you can place the last cheese slice or remaining chicken on top of the middle layer before closing.

Press and slice: Press the sandwich lightly, then remove any toothpicks (if used) and slice each sandwich diagonally into halves or thirds for service.

Optional crisp: If you prefer warmed through, place assembled sandwiches briefly back in the warm skillet, cover with a lid, and heat 1–2 minutes per side to meld cheese and warm fillings (do not overheat or avocado will darken).

Serve: Plate the WO-Chicken Avocado Club immediately with chips, fries, or a light salad. Provide extra dressing on the side if desired.