Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.

In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.

Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?

Ingredients:

2 cups cooked, shredded chicken (about 1/2 a rotisserie)

2 avocados, peeled and cubed

1/4 cup red onion, chopped

1 jalapeno pepper, seeded and chopped

1 cup grape tomatoes, quartered

8 slices bacon, crumbled

1/4 cup reduced fat sour cream

1/4 cup reduced fat mayonnaise

2 Tbsp fresh cilantro, minced

1 Tbsp lime juice

1 clove garlic, minced

Salt & pepper, to taste

Mixed salad greens

4 Bagel-thins (I chose the everything ones)

Directions:

1. In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
2. In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
3. Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).

Source: The Spiffy Cookie original