Sandwich au poulet et bacon avec mayonnaise au citron

Ingrédients

• 4 chicken breasts
• 1 tablesp. rapeseed or olive oil
• The zest and juice of 1 lemon
• 2 garlic cloves, peeled and finely chopped
• 1 tablesp. each of fresh thyme and mint, chopped
• Salt and freshly ground black pepper
• 4 streaky rashers
• 4 buns, cut in half
• 200mls low fat mayonnaise
• 2 beef tomatoes, sliced
• Mixed salad leaves

Préparation

1. 1

   Place the chicken breasts on a board and slice each one in half horizontally to give you 8 thin slices.

2. 2

   In a medium sized dish mix together the oil, half the lemon zest and juice, garlic, thyme, mint and pepper.

3. 3

   Add in the chicken and toss to coat. If you have time cover with clingfilm and place in the fridge to marinate for half an hour.

4. 4

   Heat a griddle pan over a medium heat. Season the chicken with a little salt and place on the hot pan. Cook for 2-3 minutes on each side or until cooked through.

5. 5

   Meanwhile grill the rashers until crispy. Brush the bun halves with a little oil and toast under the grill.

6. 6

   Mix the remaining lemon zest and juice into the mayonnaise. Spread the bottom half of each bun with a little mayonnaise. Then add the bacon, leaves, slices of tomato and lastly the chicken.

7. 7

   Serve the remaining mayonnaise on the side.