A Twist on the BLT

BLT's have long been a favorite sandwich of mine (although I'll admit to cutting the tomato out for years!!). Last year, however, I found a recipe that brings a twist to this classic sandwich that proved to be delicious! Simply adding chicken was a great change that we all enjoyed. It's been added to our list of repeat-recipes. :-)

*This recipe is modified from the Better Homes and Gardens Special Interest Publications "Ultimate Chicken" from 2010. I tried to find a link to this recipe, or this edition online, but I didn't come up with the same issue title or recipe. However, here is a link to their website with other recipes: BHG Magazine Recipes
Chicken BLT
8 slices bacon
4 skinless, boneless chicken breast halves, sliced thin
1/8 teaspoon salt
1 tablespoon cooking oil
1/2 cup miracle whip
2 tablespoons Dijon-style mustard
2 teaspoons finely shredded lemon peel
1 tablespoon snipped fresh parsley (optional)
8 1/2 inch thick slices challah (egg bread, toasted)
4 green lettuce leaves
1 tomato, sliced

1) In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; set aside. Wipe out skillet. Season chicken with salt. In same skillet, cook chicken in hot oil over medium heat for 8 to 12 minutes or until chicken is no longer pink, turning once.
2) Meanwhile, in a small bowl, combine miracle whip, mustard, lemon peel, lemon juice, and parsley (if using).
3) Spread four slices of bread with half of the miracle whip mixture. Top with lettuce, chicken, tomato, and bacon. Spread remaining slices of bread with remaining miracle whip mixture. Place on top of sandwiches. Serve immediately.