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 ½ 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
- 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
- Fry the bacon on a medium heat for 8-10 minutes, turning, until golden and crispy. Meanwhile, shred or slice the chicken
- Split the baguettes in half lengthways and spread the avocado mixture on the insides, top and bottom
- Pile the chicken and bacon inside before you tuck in
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(c) 2012 ProHass and Chilean Hass Avocados Association
