6 slices bacon, halved
2 boneless skinless chicken breasts
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 soft buns, cut in half
4 leaves red leaf lettuce
1 tomato, sliced
1 avocado, peeled and thinly sliced
Blue Cheese Mayonnaise:
3 tbsp (45 mL) light mayonnaise
1 oz (28 g) blue cheese, crumbled
1 tsp (5 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 pinch pepper
Blue Cheese Mayonnaise: In small bowl, stir together mayonnaise, blue cheese, vinegar, mustard and pepper; set aside.
In large skillet, cook bacon over medium heat until crisp, about 6 minutes. Transfer to paper towel–lined plate; set aside. Drain all but 1 tbsp fat from pan.
With knife held horizontally, cut chicken breasts in half to make 4 flat pieces. Sprinkle with salt and pepper. In same skillet, cook chicken, turning once, until no longer pink inside, about 8 minutes.
Spread cut sides of buns with mayonnaise mixture. Top bottom halves with lettuce, tomato, avocado, chicken and bacon. Sandwich with tops of buns.