Open-Faced Chicken Club Sandwiches

• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fresh lemon juice
• 3 tablespoons canola mayonnaise
• 1 ripe peeled avocado, coarsely mashed
• 4 (1-ounce) slices sourdough bread, toasted
• 4 pieces green leaf lettuce
• 2 plum tomatoes, each cut into 6 slices
• 4 slices center-cut bacon, cooked and drained

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper. Add chicken to pan; saute 6 minutes on each side or until done. Remove from pan; let stand 5 minutes. Slice.
2. Combine remaining 1/8 teaspoon salt, juice, mayonnaise, and avocado in a small bowl; stir until well blended. Spread about 3 tablespoons avocado mixture over each bread slice. Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.
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olive oil, skinless, kosher salt, freshly ground black pepper, lemon juice, canola mayonnaise, avocado, bread, green leaf lettuce, tomatoes, center

Taken from www.myrecipes.com/recipe/open-faced-chicken-club-sandwiches (may not work)