Mango mayonnaise can be made several hours ahead. Keep refrigerated. Or if you prefer, replace the mayonnaise with chipotle or garlic aioli.
2 x 300g chicken breast fillets, trimmed
1 tblsp Cajun seasoning
1 tblsp olive oil
8 streaky bacon rashers (180g)
4 crunchy bread rolls, split
Shredded cos lettuce, sliced avocado and sliced tomato, to serve
3⁄4 cup chopped fresh mango
1⁄4 cup whole egg mayonnaise
1 tblsp finely chopped fresh coriander
1 long green chilli, deseeded, finely chopped
Salt and pepper, to taste
To make mayonnaise, process mango in a food processor until smooth. Transfer to a bowl. Stir
in the remaining ingredients. Refrigerate, covered, until serving.
2 Toss chicken with seasoning in a bowl. Season with salt and pepper.
3 Heat oil in a large, non-stick frying pan over a medium heat. Add chicken. Cook for about 3 minutes on each side, or until browned. Cover with lid. Reduce heat to low.
4 Cook for a further 2 minutes on each side, or until cooked through. Remove. Cover lightly with foil to keep warm.
5 Heat same clean, oiled frying pan over a medium heat. Add bacon. Cook for about 2 minutes on each side, or until crisp. Remove. Drain on absorbent kitchen paper.
6 To assemble, thinly slice chicken. Top base of rolls with lettuce, then chicken. Spoon over mayonnaise. Top with avocado, tomato and bacon. Replace tops.