Start with prepping the pickled red onion. Thinly slice the red onion and push into a small mason jar, or a jar that withstands heat. Combine salt, apple cider vinegar and maple syrup in a small saucepan. Heat through, till it starts to bubble a little, then remove from heat and pour over the onions in the jar. Set aside. Refrigerate for a couple of hours, or better yet, over night.

Prep the chicken. Combine olive oil, lemon juice, apple cider vinegar, garlic, and salt and pepper. Pour over chicken and let it marinate over night or for at least 2 hours.

Prepare the dressing. See attached recipe.

Cook the chicken. Preheat oven to 400 F. Heat skillet over med-high heat. Sear both sides of the chicken. Once both sides are seared, place on pan and bake for 20 minutes in oven. You could bbq the chicken too - that would also be delicious. Once chicken is cooked, cover and let sit 5 minutes.

Prep the contents of the chicken sandwich. Simply slice the avocados, tomatoes, and chicken.

Now you're ready to assemble your hand held sandwich. Place ingredients in layers. Place the avocado first, then tomato (sprinkle with salt and pepper to taste), bacon, your red pickled onions and then the chicken into one layer of iceberg lettuce. Drizzle with homemade Ranch Dressing* and then roll the lettuce so the innards are covered - like you would if you were using a tortilla (which you could also use). I would recommend wrapping the hand held in parchment paper as this sandwich is quite messy - but good messy! Cut in half and enjoy!

*Be sure to make the ranch dressing. See attached recipe. This dressing is lower in fat than a store bought dressing and really makes this sandwich taste great!