Sweet & Savory Chicken Salad Sandwiches

I usually double this recipe and it makes six large sandwiches and about 8 regular size. I created this recipe by changing a similar chicken salad recipe I have, and it's a big hit with my husband and kids alike. Also, I personlly don't like onion or celery by themselves, but I wouldn't leave them out of this recipe. Together, the flavors are all on point.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 8  slices  crusty bread
• 1⁄2 lb bacon
• 1 1⁄2 cups white meat chicken, coarsely chopped
• 1⁄2 cup celery, finely chopped
• 2  tablespoons green onions, finely chopped
• 1  green apple, peeled and chopped
• 1⁄4 cup pecans or 1⁄4 cup walnuts, chopped
• 1⁄2 cup mayonnaise
• 1⁄4 cup sour cream
• 1  tablespoon Dijon mustard
• 2 1⁄2 teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1  teaspoon sugar
• 4 -8  leaves  green lettuce

Directions

1. Combine chicken, celery, onion, apple, and nuts in a mixing bowl, place in the refrigerator while preparing the dressing.
2. Blend mayo, sour cream, dijon mustard, lemon juice, salt, white pepper, and sugar until creamy.
3. Add dressing to salad mixture, stir until salad is evenly coated and refrigerate while preparing bacon. If your bacon is precooked, let chicken salad chill for 15 to 20 minutes.
4. Prepare bacon so that is crispy, but not charred. Drain well.
5. Toast bread lightly, preferably on a griddle with a small bit of butter.
6. Place a small bed of lettuce on one half of sandwich and heap chicken salad on top.
7. Lightly press the heap to slightly flatten and lay 2 or 3 strips of bacon on top. Serve open-faced.