Chicken Blt Recipe

Core and finely dice the Roma tomato (remove seeds if you prefer less juice). Place in a small bowl.

Finely dice the red onion (use about 2 tablespoons) and the jalapeño if using. Add to the tomato bowl.

Chop the cilantro finely (about 2 tablespoons) and add to the bowl.

Add 1 tablespoon fresh lime juice and 1/2 teaspoon salt. Stir to combine and taste; adjust salt or lime to balance. Let rest at room temperature while you prepare the rest (10–15 minutes) so flavors meld.

If chicken breasts are thick, butterfly each or pound to an even thickness about 1/2 inch for even cooking.

Pat chicken dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and let heat until shimmering.

Add chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into sandwich-sized pieces.

While the chicken rests, cook the bacon. In a separate skillet over medium heat, add the bacon slices in a single layer. Cook 3–5 minutes per side until crisp to your liking, turning as needed.

Transfer bacon to a paper towel-lined plate to drain. If desired, reserve a little bacon fat and brush a small amount on the cut side of the buns for extra flavor.

Toast the buns or bread lightly in the bacon skillet or a toaster until golden.

Spread about 1/2 tablespoon mayonnaise on the bottom half of each bun (adjust to taste).

Place a layer of lettuce (one leaf per sandwich) on the mayo, then arrange sliced chicken over the lettuce.

Top the chicken with 2 slices of cooked bacon and 1–2 tablespoons pico de gallo per sandwich, letting some juices drizzle off but not soaking the bread.

Add a tomato slice from the ripe tomato (slice about 1/4-inch thick) on top if you prefer extra tomato beyond the pico.

Spread a little mayo on the top bun if desired, close the sandwich, slice in half, and serve immediately.