Recipe from What's For Lunch, Honey?
400g chicken breasts
1 ripe avocado
1 garlic clove, crushed
3 tablespoons olive oil
1 teaspoon paprika powder
2 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cumin powder
1 teaspoon Chipotle Tabasco
4-5 slices bacon
A few cocktail tomatoes - sliced
A few Romana salad leaves
1 red onion, sliced
A few coriander leaves
8 slices multi-grain whole wheat bread, toasted
Salt and pepper
Prepare your grill or alternatively pre-heat the grill function of your oven.
To prepare the marinade for the chicken, mix the crushed garlic with the olive oil and paprika powder in a large bowl. Place the chicken breasts and allow to marinate for at least 30 minutes.
After the chicken has spent enough time marinating, quickly grill it on a charcoal grill or in the grill of your oven. Salt and pepper to taste. Allow to rest.
Peel and remove the pit from the avocado and using a fork coarsely mash the fruit. Stir in the lemon juice, pinch of salt, cumin and a few dashes of chipotle Tabasco. Set aside.
Fry the bacon slices in a non-stick pan until brown and crispy. Allow to drip on some kitchen paper towel.
To assemble the sandwiches lay 4 slices of toasted multi-grain bread on a clean chopping board and spread some of the avocado cream on each slice. Then place a few salad leaves, tomatoes slices, onion rings, bacon and coriander leaves on each slice. Thinly slice the chicken breasts and place evenly on the bed of salad. Cover with the other slices of bread and cut in half with a sharp knife.
Wriggle and press down. If necessary hold together with a toothpick.