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Bookmark Recipe

Chicken Fillet Sandwich with Avocado, Mint and Garlic Yogurt Dressing

The combination of the spices on the chicken, the avocado and the yogurt dressing make this recipe special.

4 people
25 min
Nutrition per serving
  • kcal
    527kcal
  • protein
    45g
  • iron
    1.9mg
  • carbs
    29g

Ingredients

    • 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

Main

    • 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

Dressing & Assembly

  • 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

Method

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.

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Method

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.