Chicken Ranch BLAT

Moving to Texas has introduced me to a whole slew of new things. Davy Crockett, H-E-B, strange German and Spanish pronunciations of names, and the BLAT.

Step aside BLT, there’s a vowel in town and this A stands for AVACADO.  Yum!

But what I’ve never understood is why BLTs are so popular when they are so flat and slim.  I like sandwiches with some girth to them.  I like to pick my sandwich up and think, “Crud, how am I going to fit that into my mouth?”

So a combo of this and a combo of that and I give you; the Chicken Ranch BLAT.

What else is awesome about this sandwich?  Besides the taste, it’s the fact that you can make this as fatty or as light as you would prefer.  I went light and used turkey bacon, low-cal sour dough bread, and fat-free ranch dip, and still I wanted to do flips for the flavors of this sandwich.  Here’s the idea:

Chicken Ranch BLAT

• Chicken breasts, cut to bite size pieces (2 breasts = about 3 sandwiches)
• 3 slices of bacon, halved to fit sandwich size
• Ranch sauce (I used fat free sour cream mixed with a ranch flavor packet with great results)
• lettuce
• tomato, sliced
• avocado, sliced
• bread – rolls, slices, hoagie style, whatever you like.
• other condiments that you may prefer – Hubby liked a little mayo, I liked cucumbers

Cook bacon until crisp, set aside.  In same pan cook chicken pieces until no longer pink.  In a bowl combine cooked chicken with ranch sauce until coated.  Toast bread, then layer all ingredients as you like.
Happy Cooking!