Chicken and avocado sandwich

10 minutes


  • 2 slices of bread, white farmhouse - lightly toasted
  • 1 handful of roast chicken, leftover - or 1 small poached chicken breast, shredded
  • 2 egg yolks, medium
  • 1 avocado, large and very ripe, mashed until smooth
  • sea salt
  • lemon juice, freshly squeezed
  • red onion, slices
  • 1 handful of rocket, small
  • freshly ground black pepper


Make the mayonnaise with a pestle and mortar by rapidly mixing the mashed avocado gradually into the egg yolks. Season to taste with sea salt and lemon juice. Fold in the cold chicken
Layer the rocket onto the toasted bread first, then the chicken avocado mayo, followed by a good grind of black pepper before layering on as many onion slices as you think you can manage, it depends on how much tang you like! To make this a bit more special as a weekend lunch at home, rather than an office sandwich bag this is actually rather good with a cold beer