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Dijon chicken & avocado salad open sandwiches with lemon cream

Dijon chicken & avocado salad open sandwiches with lemon cream

  • makes 4

  • Preparation time:

  • Cooking time:

Ingredients

2 lemons
2 tsp Dijon mustard
2 chicken breast fillets
Olive oil spray
1 cup sour cream
1/2 cup flaked almonds, toasted
1 avocado, chopped
4 slices dark rye bread
1/3 bunch watercress, sprigs picked
Sea salt flakes and cracked black pepper

Method

1. Finely grate zest and juice 1 of the lemons.
2. Whisk together zest and juice with mustard until smooth.
3. Add chicken breasts and toss to coat. Allow to marinate in the fridge for 1 hour.
4. Preheat oven to 180°C.
5. Spray a frying pan with olive oil and place on a medium-high heat.
6. Cook chicken for 3-4 minutes on each side until lightly golden.
7. Transfer to a small roasting dish, cover with foil and bake for 20 minutes. Allow to rest until cool.
8. Cut into cubes and put into a bowl with pan juices.
9. Juice remaining lemon and whisk together with sour cream until smooth, then add half of the sour cream mixture to chicken.
10. Add almonds and avocado and gently stir until combined.
11. Put bread slices onto serving plates and top with watercress sprigs.
12. Place spoonfuls of chicken mixture on top of watercress and season with salt and pepper. 13. Drizzle with extra lemon cream to serve, if desired.

Notes