Sandwiches are often incorporated into most of our lives but even if you’re on a low carb diet than this delicious chicken, mayo and avocado sandwich filling can be enjoyed on the side with any other vegetables for a light and nutritious meal.
This is so good that, although i made a substantial batch, it was finished within a few days. I already know I will be making this for a lot of picnics in the warmer months and even to take on the road on our family travels or days out.
I must admit that the inspiration behind this light, high protein recipe were those close to me who work various shift patterns and don’t usually have a stable work routine. With Ramadan coming up I kept thinking about those doctors, nurses, policemen etc. who might be starting and breaking their fast on the job and need something nutritious to have.
Another reason why this recipe is good it’s because not many of us have time to make Suhoor and Iftar. With a recipe like this, that can be prepped and consumed over several days; you can seriously cut down on the time you spend in the kitchen everyday and focus that time on other aspects of the precious month of Ramadan.
Chicken Coriander Mayo Avocado Sandwiches
To Cook the Chicken
Place the chicken breast in a large pot along with with enough water to cover it and all listed spices to boil for 30 minutes.
Once cooked remove from the pot and set aside to cool down before shredding the chicken as evenly as possible.
Place the shredded chicken in a large mixing bowl and add all the other ingredints (aside from chopped coriander) and mix well to combine. Make sure the chicken is fully and evenly coated in all sauces and spices.
Lastly mix the chopped coriander and start making some sandwiches. Though it is best to let this rest in the fridge to cool. Use any bread and a few slices of ripe avocados when ready to make delicious sandwiches.