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
2 slice(s), (2 x 25g)
Light whole egg mayonnaise
4 slice(s), (4 x 35g)
1 medium, thinly sliced
1 x 3 second spray(s)
- 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.
- Meanwhile, cook bacon in same pan for 1–2 minutes each side or until crisp and golden.
- 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.