•  2 x 200g chicken breast fillets, thinly sliced
•  ⅓ cup chopped basil leaves
•  2 cloves garlic, crushed
•  ¼ cup (60ml) olive oil
•  2 tablespoons lemon juice
•  sea salt and cracked black pepper
•  4 rashers bacon, trimmed
•  4 burger buns, halved and toasted
•  50g baby rocket (arugula) leaves
•  1 avocado, peeled and sliced

aïoli

•  ½ cup (150g) whole-egg mayonnaise
•  1 clove garlic, crushed
•  1 tablespoon lemon juice
•  sea salt and cracked black pepper

  Place the chicken, basil, garlic, oil, lemon juice, salt and pepper in a non-metallic bowl and toss to coat. Cover and marinate in the fridge for 1 hour.

   To make the aïoli, place the mayonnaise, garlic, lemon juice, salt and pepper in a small bowl and mix to combine. Set aside.

   Heat a large non-stick frying pan over medium heat and cook the bacon for 2–3 minutes. Add the chicken and cook for a further 4 minutes. Spread the base of each bun with aïoli, top with the chicken, bacon, rocket and avocado and sandwich with the bun tops. Makes 4.