Ingredients

• 8 slices bacon, chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 3 tablespoons chopped scallions
• 2 tablespoons chopped fresh dill
• Kosher salt and freshly ground pepper
• 3 cups shredded rotisserie chicken (skin removed)
• 1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
• 1 avocado, diced
• 2 heads Bibb lettuce, leaves separated
• 4 dinner rolls

Instructions

1. Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
2. Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
3. Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.
4. Photograph by Charles Masters