Created by ImPat on November 10, 2014
Step 1: Slice each chicken breast in half lengthways and place chicken between 2 sheets of baking paper and using the flat side of a meat mallet, pound chicken until 1cm thick.
Step 2: Place oil, seasoning, oregano and garlic in a glass or ceramic bowl and add chicken and toss to coast and cover and refrigerate until needed.
Step 3: Place avocado, corn, capsicum and lemon juice in a bowl and toss gently to combine, cover and set aside.
Step 4: Heat a large non-stick frying pan over medium high heat and cook chicken in 2 batrches for 3 to 4 minutes each side or until cooked through and transfer to a plate, cover with foil to keep worm.
Step 5: Spread the base of each bread roll with mayonnaise and top with salad leaves, chicken breast and avocado mixture and top with roll tops and serve.