Ever had a place that serves your favourite LUNCH,
and then you move across the the country and it’s nowhere to be found!?
well, this is what happened to me!
so all I did was simply break down the flavours I tasted (and could remember) and then put it together by testing different combinations…
here’s the final recipe,
It’s really easy to make and just SO yum! let me know what you think
Recipe: (serves 2- 4)
4 slices of rye bread
20ml soft butter or margarine
half a chicken, shredded (remove bones and skin)
15ml wholegrain dijon mustard
1/4 of a cucumber, cut into small blocks
1 Ripe avocado, sliced
Crispy honey glazed bacon (click here for recipe)
Micro herbs to garnish
Toast rye bread (this is optional), and then spread on the butter
Mix the mayo and mustard well, if the mayonnaise is too thick to mix just add 10ml of sunflower oil, I used Hellmans mayonnaise
Place shredded chicken pieces into a bowl and pour over the mayonnaise, add the cucumber and mix well, season with salt and pepper to taste.
Divide the chicken mayo mixture amongst the slices of bread
Top with avocado, crispy bacon and micro herbs
PS. It goes down really well with an ice cold cider