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:

1. On a board, roughly chop the celery, sun dried tomatoes, pickles & chicken.
2. Add to a large bowl along with the corn, salt, pepper, lettuce, lime juice, chives & dill. Once mixed, add the mayo.
3. 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.