Recipes - Lunch

Chicken, Bacon & Avocado Baguette

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Ingredients

1 Very ripe Peruvian Hass avocado, halved, peeled, stone removed and cut into chunks

50g Watercress

Juice of lime

6 Rashers unsmoked back bacon, or 8 rashers streaky

300g Leftover roast chicken, or chicken breast poached in a little stock

4 Small baguettes or 1 large baguette, divided into 4

Serves

4

Preparation Time

20 minutes

Cook Time

10 minutes

Method

  1. Snap off the large stalks of the watercress and put into a food processor with the avocado and lime juice. Whizz until the watercress is finely chopped, then season with a little salt and pepper
  2. Fry the bacon on a medium heat for 8-10 minutes, turning, until golden and crispy. Meanwhile, shred or slice the chicken
  3. Split the baguettes in half lengthways and spread the avocado mixture on the insides, top and bottom
  4. Pile the chicken and bacon inside before you tuck in

(c) 2012 ProHass and Chilean Hass Avocados Association