Avocado and chicken sandwich

Avocado and chicken sandwich

Cooking time: 15 minutes.

Serves 1.

This is a delicious, original sandwich that provides a great way to use up left over cooked chicken. Use chilli powder rather than paprika if you like things with a little extra spice.

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Approximately 50g of cooked chicken (any cut will do), removed from the bone if necessary. Leftover’s from last night’s dinner are ideal.
½ ripe avocado, peeled
½ tbsp finely chopped fresh coriander leaf
Juice of ¼ of a lime
1 tbsp yoghurt
1 tsp root ginger, peeled and finely grated
1 spring onion very finely chopped.
Large pinch of paprika or chilli powder (optional)
2 slices bread
1 tsp butter
1/6 cucumber, very thinly sliced


1 chopping board
1 bread knife


In a bowl mix together all the ingredients except the avocado and chicken.

Put the avocado in a separate bowl and mash with a fork until it becomes a slightly lumpy paste and add to the mixture.

Roughly chop or shred the chicken into small pieces, approx 1cm thick, depending on the cut of meat.

Stir the avocado mixture into the chicken, add a pinch of salt and give the mixture a good stir.

Butter each slice of bread on one side. Top one slice with the avocado mixture, then the cucumber slices, then close the sandwich.

Cut the sandwich into two, wrap in cling film and take to work.

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