125g skinless chicken breast fillet, trimmed of fat, split in two lengthways
1 piece short cut lean bacon
4 slices Helga’s Lower Carb 5 Seeds bread
1 cup shredded iceberg lettuce
1 tomato, sliced
½ carrot, peeled into ribbons
½ Lebanese cucumber, peeled into ribbons
Lemon and basil mayonnaise
2 Tbsp 97% fat-free mayonnaise
¼ tsp finely grated lemon zest
1 tsp fresh lemon juice
Freshly ground black pepper
2 Tbsp finely shredded basil
Preheat a chargrill pan on medium. Spray chicken and bacon with cooking spray. Add chicken and bacon to chargrill. Cook for 3-4 minutes each side, or until cooked through. Transfer to a plate.
For the lemon and basil mayonnaise, whisk mayonnaise, lemon zest, juice and pepper. Stir in the basil.
Spread 2 slices of bread with the mayonnaise. Top with the lettuce, tomato, carrot, cucumber, chicken and bacon. Top with the other slices of bread. Cut in half and serve.