Chicken salad sand­wich

Serves 4

Landscape (UK) - - In The Kitchen -

300g chicken breast fil­lets 4 Ro­maine let­tuce leaves 8 slices whole­wheat bread flesh of 1 avo­cado, cubed grated peel and juice of 1 lime 1 tbsp oil 1 red pep­per, de­seeded and diced 1 onion, peeled and diced 50g hazel­nuts, coarsely chopped 200g thick yo­gurt 5 stems pars­ley leaves, finely chopped sea salt and black pep­per

Sprin­kle the avo­cado cubes with the lime juice. Pat the chicken breast fil­lets dry. In a pan, heat the oil and fry the fil­lets, turn­ing after 5 mins. Sea­son with salt and pep­per. Re­move and al­low to cool. When cool, cut the fil­lets into small cubes and mix to­gether with the diced red pep­per, onion, nuts, grated lime peel and yo­gurt. Add the chopped pars­ley leaves to the mix along with the salt and pep­per. Fi­nally, add the avo­cado cubes to the chicken mix­ture. Place one let­tuce leaf each on four slices of bread and dis­trib­ute the chicken mix­ture on top. Cover with the re­main­ing slices of bread and serve.

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