September 29, 2018
Fresh Tomatoes, Dinner, Lunch,
Burgers, Pork, Bacon, Poultry, Chicken, Vegetables, Lettuce , Budget-Friendly, Pantry/Shelf, Quick Meals, Game/Sports Day, Weeknight Meals, Stove Top, No Eggs, Boneless Pieces more
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"From our Saturday newspaper The Weekend West."
To make mayonnaise, process mango in a food processor until smooth and transfer to a bowl and stir in the remaining ingredients and refrigerate, covered, until ready to serve.
Toss chicken with seasoning in a bowl and season with salt and pepper.
Heat oil in a large, non-stick frying pan over a medium heat and add chicken and cook for about 3 minutes on each side or until browned and the cover with a lid and reduce heat to low and cook for a further 2 minutes on each side, or until cooked through and then remove and cover lightly with foil to keep warm.
Heat same clean, oiled frying pan over a medium heat and add bacon and cook for about 2 minutes on each side, or until crisp and then remove and drain on absorbent kitchen paper.
To assemble, thinly slice chicken and top base of rolls with lettuce, then chicken and spoon over the mayonnaise and top with avocad, tomato and bacon and replace tops.
TIP - mango mayonnaise can be made several hour ahead or if your prefer, replace the mayonnaise with chotle or garlic aioli.
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