Chicken & Avocado Roll

A healthy home-made roll with creamy avocado aioli and crispy, dressed lettuce, perfect for a satisfying lunch on the weekend.

At a glance

Approx 20 minutes
Serves 4 people


  • 2 avocados
  • 1/2 lemon, juiced
  • 1 clove garlic
  • 1/4 cup olive oil, plus 3 tbsp olive oil, plus extra for cooking
  • salt and pepper
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 cups shredded baby cos lettuce
  • 4 Marion Bay free range chicken breast fillets
  • 1 tomato, sliced
  • 4 fresh bread rolls, sliced in half


  1. Scoop out the avocado flesh and place in a food processor or blender. Add in the lemon and garlic and blend until combined.
  2. Slowly add in the 1/4 cup olive oil, blending until aioli is smooth and creamy. Season with salt and pepper to taste.
  3. In a large bowl, combine 3 tbsp olive oil, honey and apple cider vinegar. Add the shredded lettuce and toss until all the lettuce is coated.
  4. Preheat the grill to hot. Pound the chicken breasts to even thickness throughout.
  5. Season the chicken breasts with salt and pepper, drizzle over 1 tbsp olive oil. Place the chicken on the grill and cook for approx 4-7 minutes on each side, until cooked through.
  6. Place a generous dollop of avocado aioli on the base of a bun, then stack chicken breast, tomato slices, a handful of lettuce and top of the bun. Repeat to make 4 burgers.