2 cups rotisserie chicken breast shredded boneless skinless
8 6-inch corn tortillas ()
0.3 teaspoon dijon mustard
2 large eggs
2 garlic cloves minced
2 cups iceberg lettuce thinly sliced
2 tablespoons buttermilk low-fat
2 tablespoons canola mayonnaise (such as Hellmann's)
1.5 tablespoons olive oil extra-virgin
2 tablespoons red wine vinegar
2 tablespoons shallots minced
2 slices center-cut bacon
0.5 cup tomatoes diced
Equipment
bowl
frying pan
paper towels
sauce pan
Directions
Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil.
Remove from heat; cover and let stand 13 minutes.
Drain; cool in ice water 5 minutes. Peel and dice eggs.
Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes).
Remove bacon from pan, reserving drippings in pan.
Drain bacon on paper towels; crumble bacon, and set aside.
Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently.
Remove from heat; add vinegar, oil, and mustard, stirring until combined.
Add chicken to pan; toss to coat.
Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
