
INGREDIENTS
4 rashers rindless bacon
4 ripe avocados
4-8 lettuce leaves, washed
300g roast chicken leftovers, shredded
6 Tbsp mayonnaise
2 tsp fresh flat-leaf parsley, finely chopped (or other fresh herbs such as oregano, thyme or basil)
Salt and pepper to taste
METHOD
1. Grill the bacon on a baking sheet in a oven preheated to 180°C until golden and crispy, about 10 minutes.
2. Cut the avocados in half lengthways, take out the stone and slice a thin layer off the rounded side of the avocado to create a flat base for it to lay on and arrange on four serving plates (makes 4 burgers).
3. Mix the fresh herbs and mayonnaise and season to taste with salt and pepper.
4. Put the burgers together by laying a rasher of bacon on each of the four avocado halves, then add lettuce, chicken and mayo on top and top with the other 4 avocado halves. Add more salt and pepper to taste if required. Enjoy!
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