Chicken Chop Salad Sandwich
The Chicken Chop Salad Sandwich is the ultimate flavour-packed lunch! This hearty sandwich combines shredded rotisserie chicken, creamy avocado, fresh herbs, crunchy veggies & a zesty egg-free mayo dressing, all piled onto toasted low-carb hemp & linseed bread. Add a touch of chili oil for extra spice & enjoy it fresh or packed for a satisfying meal on the go!
Recipe & Photography by Cecile Vadas @cecilevadas
makes: 2 | time: 10 mins
Ingredients:
- 1/2 rotisserie chicken, shredded off the bone
- 1/2 celery stick with some leaves, diced
- 1 avocado, diced
- 1 corn cob, steamed & kernels removed
- 6 sun dried tomatoes, diced Ceres Organic Sundried Tomatoes
- 1/4 cup finely chopped dill pickles Frankies Fine Brine NYC Deli Pickles
- 1 tbsp lime juice
- Salt & pepper
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped chives
- 1/2 cup Ceres Organic Egg Free Mayo
- 1 baby cos, finely sliced
- 1 tbsp Ugly Food Co Crunchy Chilli Oil (optional)
- 4 slices Venerdi Low Carb Goodness Hemp & Linseed Bread
Method:
- On a board, roughly chop the celery, sun dried tomatoes, pickles & chicken.
- Add to a large bowl along with the corn, salt, pepper, lettuce, lime juice, chives & dill. Once mixed, add the mayo.
- Toast the bread as preferred. Scoop the prepared chicken salad on one side of the bread chilli oil (optional) on the other. Top with the second slice. Wrap in paper & pack for lunch or cut in half & enjoy fresh.
