Chicken Salad BLT

When Philadelphia magazine food and lifestyle editor Ashley Primis isn't eating in the city's best restaurants, she's cooking up delicious and convenient meals in her own kitchen. Here she shares her take on the BLT -- originally published in her Philadelphia Home column "Kitchen Mission" -- just in time for tomato season.

Serves 4

For chicken salad
1 roasted chicken, shredded
(about 2 1/2-3 cups)
1/2 cup diced red onion
1/2 cup diced celery
1/4 cup light or regular mayo
1 tablespoon light or regular ranch dressing
1 tablespoon ketchup
3 1/2 tablespoons lemon juice
2 tablespoons chopped cilantro
1 tablespoon chopped basil
3 tablespoons Craisins
1/2 teaspoon kosher salt
Black pepper, to taste

For sandwiches
1 country loaf, cut into
8 slices
Extra virgin olive oil
8 slices bacon, cooked
8 tomato slices
8 leaves Bibb lettuce

Combine chicken salad ingredients and refrigerate until ready to assemble sandwiches. Preheat broiler, drizzle bread slices with oil, and toast bread until lightly browned, about 5 minutes. To assemble sandwiches, layer 2 slices of bacon on 1 slice of bread, top with chicken salad (evenly divided among sandwiches), 2 slices of tomato, 2 leaves of lettuce and remaining slice of bread.

© Metro Corp. 2009. Reprinted with permission.

Learn more: How to contribute your favorite farmers' market recipe