Chicken and Bacon Sandwich with Lemon Mayonnaise- 21st July 2014
  • 4 chicken breasts
  • 1 tablesp. 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
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Chicken and Bacon Sandwich with Lemon Mayonnaise

Chicken and bacon- what a combination! The lemon mayonnaise really gives this sandwich a fresh feel. Enjoy any time of the day.

Serves 4
Cooking time: 20 minutes
To Cook

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

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

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 cook through. Meanwhile grill the rashers until crispy.

Brush the bun halves with a little oil and toast under the grill.  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.  Serve the remaining mayonnaise on the side.

Serving Suggestions

Serve as is.


Only the Bord Bia Quality Mark ensures food is independently checked so you know it is  produced to Bord Bia’s highest quality standards and where it comes from.

Nutritional Analysis Per Serving

Protein: 46g 

Carbohydrates: 35g 

Fat: 25g 

Iron: 1.6mg 

Energy: 511 kcal 

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