Cobb Chicken Salad Sandwich

• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• salt
• pepper
• 2 tablespoons vegetable oil
• 1/2 cup mayonnaise
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 2 tablespoons sour cream
• 2 tablespoons lemon juice
• 2 hard-cooked eggs, finely chopped
• 1 avocado, pitted, skinned and diced
• 4 slices bacon, fried crisp and crumbled
• leafy lettuce (optional)
• 8 sandwich buns, your favorite

1. Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through.
2. Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces.
3. Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine.
4. Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy!
5. Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.

chicken breasts, salt, pepper, vegetable oil, mayonnaise, blue cheese, sour cream, lemon juice, eggs, avocado, bacon, leafy lettuce, buns

Taken from www.food.com/recipe/cobb-chicken-salad-sandwich-277592 (may not work)