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For the chicken:

  • 4 thin boneless, skinless chicken breasts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 teaspoons sugar
  • 2 cloves of minced garlic
  • 2 teaspoons dried italian herb seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the avocado ranch spread:

  • 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 of cooked bacon
  • 3-4 heirloom tomatoes, thinly sliced
  • 1 cup microgreens OR 4 leaves of romaine or butter lettuce


  1. For the chicken:
  2. 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.
  3. 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.
  4. For the avocado ranch spread:
  5. Combine all ingredients in a food processor; process until completely smooth.
  6. To assemble:
  7. 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.

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