1 large chicken breast, boneless, skinless, sliced in half lengthwise, pounded
pinch of salt
pinch of cracked black pepper
1 avocado, mashed
Begin by preparing all of your ingredients.
Add the ranch dressing and dijon mustard to a small bowl, and give that a good stir. Set that to the side.
Take a couple pieces of plastic wrap, laying one piece down. Take one of the halves of the chicken breast, and lay the other piece of plastic wrap over the top of it. Pound the chicken until it is about ½ inch thick. Repeat with the other piece of chicken.
Season the chicken with salt and pepper.
Reheat the skillet with the reserved bacon fat, to medium heat.
Add the chicken to the skillet, and cook for a few minutes on each side. Once fully cooked, set aside.
Let's get started on assembling the sandwich.
Take the bottom slice of bread and slather it with some of the ranch and dijon mixture. Lay some of the sliced shallots on the top, then lay on one of the chicken breasts.
Lay on a couple slices of the bacon, then top with slices of tomato, and a couple pieces of lettuce. To the other slice of bread, slather on the mashed avocado. Add that to the top of the sandwich, slice, and serve.
Recipe by Simple Comfort Food at http://www.simplecomfortfood.com/2013/03/26/california-club-sandwich/