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Chipotle Chicken Club
(Adapted from Rachel Ray)
6 thick-cut slices bacon
1 1/4 cup mayonnaise
5 cloves garlic, minced
2 tbsp fresh lemon juice
1 canned chipotle chile packed in adobo sauce, chopped
1/2 rotisserie chicken, meat shredded (about 2 cups)
8 slices bread, toasted
1 bunch romaine lettuce
1 hass avocado, sliced lengthwise
1. In a large skillet, cook the bacon until browned but not crisp, about 8 minutes.
2. In a bowl, stir together the mayonnaise, garlic and lemon juice. Stir in the chipotle chili then add the shredded chicken and stir.
3. Place the toast on a work surface and topp with the chicken mix, lettuce, bacon and avocado.