2 multigrain bread rolls 

2 chicken tenderloins 

½ avocado 

½ cup of lettuce or spinach

1 tomato, sliced 

1 brown onion

1 tbsp of olive oil 

2 slices of bacon, fat removed 

1 tsp of paprika 

1 tsp of garlic powder 

1 tsp of dried italian herbs 

Salt and pepper 

2 medium white potatoes

1. Preheat your oven to 180 degrees celsius 

2. Cut the potatoes in thick chips and place onto a lined baking tray. Season the chips however you please, we used a pinch of salt and a sprinkle of dried herbs. Place the tray in the oven for 30 minutes or until the chips are golden on the outside and soft in the middle. 

3. To prepare the chicken, place the tenderloins in a small bowl or zip lock bag with the paprika, garlic powder, Italian herbs, salt, pepper and a touch of olive oil. Coat generously

4. When the chips have 10 minutes remaining, heat 1 tsp of olive oil in a frying pan. Place the chicken onto the pan and cook through

5. Remove the chicken from the pan and cook the bacon to your liking. Do the same with the onion and cook until transparent

6. Prepare your salad ingredients 

7. Remove the chips from the oven and place the bread rolls into the oven for 2 minutes or until warmed through