400g chicken thigh fillets, thinly sliced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 lime, zest only
1 tbsp olive oil
Sea salt, to season
1/2 cup coriander, roughly chopped
1 tomato, finely diced
1/2 red onion, finely diced
1 lime, juice only
Salt, to season
8 slices of Bakers Delight Hi-Fibre Lo-Gi Block Loaf
1/4 cup whole egg mayonnaise
1/2 tsp smoked paprika
8 slices short-cut bacon
1/2 cos lettuce, leaves washed
2 tomatoes, sliced
Place chicken thigh fillets, smoked paprika, oregano, lime zest, olive oil and salt in a large mixing bowl, rub well with clean hands to combine, then allow mix to marinate in the fridge for at least 30 minutes.
To make guacamole, mix together with a fork avocado flesh, chopped coriander, tomato, red onion, lime juice and salt to taste. Alternatively, whiz in a blender for a smoother consistency.
Mix together mayonnaise and smoked paprika in a small mixing bowl.
Place a large non-stick frypan over medium heat, add a teaspoon of olive oil, when hot add bacon and cook on each side for about three minutes, or until cooked through. Remove from pan, add a teaspoon of olive oil and then add chicken, cook for about 10 minutes, or until cooked through.
Toast Hi Fibre Lo-Gi bread, smoother four slices with guacamole and four slices with smoky mayo. Top guacamole with chicken, bacon, tomato and lettuce, then top with remaining slice of bread and serve immediately.