Chicken Fillet Sandwich with Avocado, Mint and Garlic Yogurt Dressing


  • 4 chicken fillets
  • 1 teasp. sumac
  • Pinch cayenne pepper
  • 1 teasp. paprika
  • 1 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper
  • 2 ripe avocados, halved, stoned, peeled and chopped
  • Juice ½ lime
  • 1 red chilli, diced – keep half the chilli for the yogurt dressing

Yogurt Dressing

  • 220g natural or Greek style yogurt
  • 1 garlic clove, peeled and crushed
  • Handful mint leaves, chopped

To assemble:

  • 4 brioche-style burger buns
  • Rocket leaves
  • 2 ripe beef tomatoes, sliced


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


Put the sumac, cayenne pepper, paprika, oil and seasoning in a medium sized bowl and mix well. Add the chicken and stir to coat with the spice mixture. Set aside for a couple of minutes while you prepare the avocados and dressing.


Place the chopped avocados in a bowl and mash with a fork to a chunky paste. Stir through the lime juice, half the chilli, a little salt and pepper and set aside.


Mix the yogurt, garlic, mint and remaining chilli in a small bowl. Season with a little salt and black pepper.


Place the chicken under a hot grill or grill pan and cook for 2-3 minutes on each side or until cooked through. Slice and toast the burger buns.


To assemble: Place rocket leaves on the bun bases. Lay 2 pieces of chicken on each bun, then two slices of tomato. Spoon on some avocado then some of the yoghurt dressing.