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Combine chicken, celery, onion, apple, and nuts in a mixing bowl, place in the refrigerator while preparing the dressing. Blend mayo, sour cream, dijon mustard, lemon juice, salt, white pepper, and sugar until creamy. 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. Prepare bacon so that is crispy, but not charred. Drain well. Toast bread lightly, preferably on a griddle with a small bit of butter. Place a small bed of lettuce on one half of sandwich and heap chicken salad on top. Lightly press the heap to slightly flatten and lay 2 or 3 strips of bacon on top. Serve open-faced.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes