Preheat oven to 375° F (190° C). Lightly coat chicken with half the dip. Place mix in resealable plastic bag. Working with one piece of chicken at a time, add to bag, shaking gently until evenly coated.
Place on lined Sheet Pan; bake until cooked through, about 20 min. If making ahead, cool and refrigerate up to 2 days. Reheat if you wish.
In bowl, combine veggies with remaining dip.
Place warm or cold chicken on bottom bun halves; spread chicken with Guacamole and pile dressed veggies and pickles on top. Cover with top bun.
Hot tip: Pressed for time? Swap julienned veggies for coleslaw mix.