Chicken and Avocado Salad Sandwich

Avocados are a rich source of vitamin E, which is required for healthy skin and good cardiovascular health. When really ripe, avocado can be mashed and used as a tastier alternative to a low fat spread.

Chicken and advocado sandwichPreparation time 10 minutes
Calories per sandwich 397 Kcal
Fat per sandwich 16g
of which saturated 2.8g
Makes 4 sandwiches

Avocado 1 very ripe large
Lime or lemon juice 1 tbsp
Mint leaves 8 shredded, optional
Mixed grain bread 8 slices
Cooked chicken breast 200g (7oz), shredded
Cucumber slices 12
Baby spinach leaves 4 handfuls, rinsed and dried

1 Halve the avocado, remove the stone and scrape out the flesh onto a plate. Mash it with lime or lemon juice and add the shredded mint, if using. Spread the mashed avocado mixture over the 8 slices of bread.

2 Arrange the chicken evenly on 4 of the slices and season to taste. Put the cucumber slices on top and then pile up

the spinach leaves.

3 Place the other piece of bread, avocado side down on top to make 4 sandwiches. Press them together gently and cut each into two pieces.

Cook’s tip
Use fresh salmon or tuna instead of chicken in the sandwich.

Recipes taken from Hearty & Healthy Dairy Cookbook.

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