Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 4 slices thick-cut smoked bacon
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 large Fuji apple, thinly sliced (150g)
  • 0.5 cup celery, finely diced (60g)
  • 0.25 cup red onion, minced (30g)
  • 0.25 cup toasted pecans, chopped (30g)
  • 0.25 cup high-quality mayonnaise (60g)
  • 2 tbsp plain Greek yogurt (30g)
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp fresh chives, minced
  • 8 slices sourdough bread
  • 4 leaves butter lettuce

Instructions:

  1. Cook the 4 slices of thick cut smoked bacon in a cold skillet over medium heat until the fat renders and the meat is crackling. Remove the bacon and set it aside on a paper towel. Drain most of the fat, leaving about a tablespoon in the pan.
  2. Season your 1 lb of chicken breast cutlets with the 0.5 tsp sea salt and 0.25 tsp black pepper. Add 1 tbsp olive oil to the pan if needed and sear the chicken for about 4 minutes per side until the exterior is a deep golden brown and the internal temperature reaches 165°F.
  3. In a medium bowl, combine the 0.25 cup mayonnaise, 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tsp honey. Whisk until the dressing is silky and smooth.
  4. Fold in the 1 large sliced Fuji apple, 0.5 cup diced celery, 0.25 cup minced red onion, 0.25 cup toasted pecans, and 1 tbsp fresh chives. Stir until every piece of fruit is coated in the creamy emulsion.
  5. Toast your 8 slices of sourdough bread until the edges are charred and the center is firm.
  6. Lay out four slices of sourdough and place one leaf of butter lettuce on each. Top with a warm chicken cutlet and one slice of the prepared bacon.
  7. Generously scoop the apple salad mixture onto the chicken.
  8. Top with the remaining four slices of sourdough and press down gently. Slice on a diagonal to reveal the colorful layers of green, white, and golden brown.