Ingredients
1 pound boneless, skinless chicken breasts (2 to 3), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
1 celery stalk, finely diced
1 tablespoon chopped fresh tarragon or basil
1/3 cup mayonnaise
8 ounces bacon
4 hot-dog buns, split and toasted
1 avocado, sliced
1 head Little Gem lettuce, leaves separated
1/2 cup cherry tomatoes, sliced
Potato chips, for serving (optional)
Preparation
In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.
