Categories: Sandwiches/Wraps

Ingredients

• 1 package (10 To 12 Oz. Size) Bacon
• 4 cups To 5 Cups Cooked Shredded Chicken
• 2 Green Onions, White And Green Parts, Sliced Thinly
• 1/3 cup Mayonnaise (or Plain Yogurt)
• 1 Tablespoon Dijon Or Plain Yellow Mustard
• Generous Pinch Of Sea Salt And Black Pepper
• 2 To 3 Romaine Hearts, Ends Trimmed And Leaves Separated
• 2 cups Grape Tomatoes, Halved

Directions

1. Slice bacon into 1-inch pieces and cook in a large skillet over medium to medium-low heat until it reaches desired crispness, stirring often. Remove bacon pieces with a slotted spoon and set it on a folded paper towel to drain.

2. Meanwhile, place chicken in another medium or large skillet. Heat chicken until juices reappear and simmer until the juices cook away. Transfer the chicken to a medium bowl to cool for a few minutes.

3. Add green onions, mayonnaise (or yogurt), mustard, and a couple pinches of salt and pepper to the chicken. Stir well, until everything is incorporated.

4. Spoon some of the chicken salad into each lettuce leave and top with bacon and chopped tomatoes.

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