Ingredients
Method
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.
Slice the avocado and season with salt and cracked black pepper. Set aside.
In a bowl, combine the mayo, lemon zest, lemon juice, salt, and pepper. Add the chopped chicken and stir to combine.
Toast your bread until golden and crisp.
Spread the wholegrain mustard on one slice of bread. Layer with seasoned avocado, then top with the herby chicken mixture.
Add rocket, drizzle with olive oil, and top with pickled onions and the remaining avocado.
Place the second slice of bread on top, slice, and enjoy!
Ingredients
Directions
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.
Slice the avocado and season with salt and cracked black pepper. Set aside.
In a bowl, combine the mayo, lemon zest, lemon juice, salt, and pepper. Add the chopped chicken and stir to combine.
Toast your bread until golden and crisp.
Spread the wholegrain mustard on one slice of bread. Layer with seasoned avocado, then top with the herby chicken mixture.
Add rocket, drizzle with olive oil, and top with pickled onions and the remaining avocado.
Place the second slice of bread on top, slice, and enjoy!