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Years ago I used to frequent a coffee shop that added slices of bacon to their tuna sandwiches. It was one of my favorites. I'm afraid canned tuna no longer holds a spot in my "favorites" but I felt the addition of bacon to chicken salad would be a winner. As far as my family is concerned, it is! 4 cups diced cooked chicken breast 1 1/2 tbsp. lemon juice 4 tsp. peanut oil 1/2 tsp salt 1/4 tsp pepper 1/8 tsp cayenne pepper 1/4 cup chopped green onion or sweet red onion 6 slices bacon, cooked crisp and crumbled 3/4 cup mayonnaise 1/4 cup sour cream thinly sliced tomatoes lettuce leaves Combine chicken, lemon juice, oil, green onion and seasonings. Cover and refrigerate at least 6 hours or overnight. Add bacon and green onion and toss to mix. Combine mayonnaise and sour cream and add to desired consistency. Adjust seasonings to taste. Great served on croissants or soft french rolls or for a salad, mound chicken in scooped out tomato halves and serve on a bed of lettuce.
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