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Roast chicken BLT crispbreads

by Pollyanna Coupland
  1. Roast chicken BLT crispbreads
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This stunning combination of roast chicken, bacon, lettuce, tomatoes and basil creates the perfect topping for crispbreads or filling for sandwiches. Stirring the chicken roasting juices into the mayonnaise adds bags of flavour which you simply couldn't get from a shop-bought sandwich filler.

First published in 2019
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What makes this the best-ever chicken BLT recipe is the indulgent and addictive mayonnaise, which is stirred into the roast chicken juices. The chicken, mayonnaise and crunchy bacon bits can be made in advance, but be sure to fold through the baby gem just before serving for a nice fresh crunch. The mix also works nicely with chopped cherry tomatoes or diced avocado folded through it, so have a play with different flavours.

Ingredients

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SAVE RECIPE

Method

1
Preheat the oven to 180°C/gas mark 4
2
Place the chicken thighs in a roasting tray big enough to fit the chicken and bacon. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes
3
After 15 minutes, add the bacon to the tray then return it to the oven and cook for another 5 minutes, or until crisp
4
Place the mayonnaise in a medium-sized bowl. Remove the tray from the oven and pour all of the excess juices and fat into the mayonnaise. Whisk to emulsify. Taste and season with salt and pepper
5
Once cool enough to handle, pull the chicken off the bone and roughly chop. Place the meat into a bowl with the chopped lettuce, tomatoes and basil
6
Pat the bacon with kitchen roll to remove any excess grease, then chop into little pieces
7
Assemble the crispbreads on plates and top with a generous spoonful of the chicken mixture. Finish them off with a sprinkling of crunchy bacon bits and serve
First published in 2019
Pollyanna Coupland

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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