Heat a pan with a little oil and fry the chicken breasts until cooked through, season with salt and pepper.
Cut them into slices and set aside.
Cut the avocados in half, remove the stones and skin and cut them into elongated thin wedges.
Heat the sandwich buns in a 175°C oven. Cut them in half and spread both cut surfaces with creamy bearnaise sauce.
Rinse the lettuce and divide into leaves, place a leaf on the greased base, then spread chicken slices, a little dressing and avocado wedges.
Sprinkle with lightly chopped salted almonds. Finally, place the top on top.
Tip: Can also be prepared with cooked ham or tuna.
