INGREDIENTS:2-¼ lbs.prepared, frozen fajita chicken breast strips 3/4 cupprepared peppercorn ranch dressing 3/4 cupmayonnaise 1 Tbsp.prepared garlic and bell pepper seasoning blend 24 eachhickory smoked bacon strips, bulk pack 1 Tbsp.black peppercorns, coarsely ground 12 eachsourdough sandwich rolls, partially-sliced and grilled 3 cupsonion straws, thin-bat-tered, deep-fried (kept warm) 24 eachgreen leaf lettuce leaves 24 eachtomato slices 24 eachdill pickle spears, drainedDIRECTIONS:1. Defrost chicken fajita strips in cooler. 2. Combine peppercorn ranch dressing, mayonnaise and seasoning blend in a bowl and whisk to blend. Cover and chill at least 1 hour. Stir to blend before using. 3. Press black pepper evenly over top side of bulk pack bacon to coat. Arrange peppered bacon slices on sheet pan and bake in preheated conventional oven at 350ºF for 20 to 25 minutes. Remove from oven; keep warm above 140ºF. 4. For each serving: Place one roll on flat work surface, grilled sides up. Spread 1 Tbsp. ranch sauce evenly over each cut side. Arrange two slices bacon, 3 ozs. chicken, two lettuce leaves and two tomato slices on roll. Portion ¼ cup onion straws on sandwich. Serve with two pickle spears. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Recipe from Tyson Foods, Inc. PHOTO CREDIT:Photo Credit: