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Photo of Chicken BLT by WW

Chicken BLT

Total Time
25 min
15 min
10 min
Adding chicken to this ever-popular sandwich makes it even more filling. A dash of Dijon mustard also provides a simple, yet delicious, twist.


Skinless chicken breast

150 g

Shortcut bacon

2 slice(s), (2 x 25g)

Light whole egg mayonnaise

1 tbs

Dijon mustard

2 tsp

Wholegrain bread

4 slice(s), (4 x 35g)

Iceberg lettuce

2 leaf


1 medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook chicken for 3–5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and rest for 5 minutes before slicing thinly.
  2. Meanwhile, cook bacon in same pan for 1–2 minutes each side or until crisp and golden.
  3. Combine mayonnaise and mustard in a small bowl. Lightly toast bread slices. Top 2 slices of toast with lettuce, tomato, bacon and chicken. Drizzle with mayonnaise mixture and sandwich with remaining toast. Cut in half to serve.


TIP: If you’ve got some leftover cooked chicken breast in the fridge, this recipe is a tasty way to use it up and perfect for a weekend lunch for 2.