Ranch Chicken Salad Cups

• 8 bacon sliced, chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 3 tablespoons scallions chopped
• 2 tablespoons fresh dill chopped
• kosher salt
• 3 cups rotisserie chicken shredded, skin removed
• 16 ounces campari or other small vine-ripened tomatoes, quartered
• 1 avocado diced
• 2 heads lettuce leaves bibb, separated
• 4 dinner rolls

1. Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
2. Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
3. Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

bacon, sour cream, mayonnaise, buttermilk, scallions, dill, kosher salt, rotisserie chicken, tomatoes, avocado, bibb, dinner rolls

Taken from www.yummly.com/recipe/Ranch-Chicken-Salad-Cups-1180885 (may not work)