Ingredients

• 8 ounces cooked chicken breasts
• 2 tablespoons chopped pecans
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon canned diced jalapeno
• 1/8 teaspoon kosher salt (less if table salt)
• 3 tablespoons mayonnaise (more or less, to bind salad)
• 4 slices bread
• 2 tablespoons mayonnaise or 2 tablespoons Dijon mustard, for bread
• 1 avocado
• 2 slices provolone cheese
• 2 romaine leaves