Ingredients
1/2 - 1 Shepard avocado, sliced
1 Chicken breast
Handful of Mint, chopped
Handful of Parsley, chopped
2 tbsp Good-quality Mayo
½ Lemon, zest
½ Lemon, juice
1 tsp Wholegrain Mustard
Handful of Rocket
1 tsp Olive Oil
Handful of Pickled Red Onion
¼ tsp Salt
¼ tsp Cracked Black Pepper
Fresh bread of choice, toasted
Method
1
Place the chicken in a pot of cold water, ensuring it’s fully submerged. Add a pinch of salt and bring to a gentle simmer. Cook for 10-15 minutes until the chicken is tender and cooked through. Let it rest before chopping into chunky pieces.
2
Slice the avocado and season with salt and cracked black pepper. Set aside.
3
In a bowl, combine the mayo, lemon zest, lemon juice, salt, and pepper. Add the chopped chicken and stir to combine.
4
Toast your bread until golden and crisp.
5
Spread the wholegrain mustard on one slice of bread. Layer with seasoned avocado, then top with the herby chicken mixture.
6
Add rocket, drizzle with olive oil, and top with pickled onions and the remaining avocado.
7
Place the second slice of bread on top, slice, and enjoy!
Ingredients
1/2 - 1 Shepard avocado, sliced
1 Chicken breast
Handful of Mint, chopped
Handful of Parsley, chopped
2 tbsp Good-quality Mayo
½ Lemon, zest
½ Lemon, juice
1 tsp Wholegrain Mustard
Handful of Rocket
1 tsp Olive Oil
Handful of Pickled Red Onion
¼ tsp Salt
¼ tsp Cracked Black Pepper
Fresh bread of choice, toasted