Chicken and bacon burger

This chicken and bacon burger recipe is brought to you by the Taste team and Paul Newmans Own.

Use a sharp knife to slice each chicken breast in half widthways. Place between 2 sheets of plastic wrap and use a rolling pin or meat mallet to gently pound to 5mm-thick.
Cut the Turkish bread crossways into quartered. Split each bread in half.
Preheat a barbecue or chargrill on high. Lightly brush the chicken and bread with oil. Cook the bread on chargrill for 1 minute or until toasted. Add the chicken to the chargrill and cook for 5-6 minutes or until golden brown and cooked through. Transfer to a tray. Add the bacon and cook, turning, for 2 minutes or until crisp.
Place Turkish bread bases on serving plates. Spread with a little of the Paul Newman's Own South West Ranch Dressing. Top the bacon, chicken, avocado, tomato and salad leaves. Drizzle with remaining dressing and top with remaining bread slices to serve.

Source

2 chicken breast fillets

1 loaf Turkish bread

1 tbsp olive oil

4 bacon rashers, halved crossways

150g mixed salad leaves

1 just-ripe avocado, halved, stone removed, peeled, thinly sliced

1 ripe tomato, thinly sliced

1/3 cup Paul Newman's Own South West Ranch Dressing

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