Californian sourdough chicken open sandwich
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- Serves 2
Categories
- Light meals & snacks
- American
- griddling
- Poaching
- Light meals & snacks
Dietary
- Low-calorie
Allergens
- Wheat
- milk
- egg
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
This is my wife’s combo idea and a celebration of really great Californian sourdough bread.
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Equipment
Saucepan, bowl, griddle pan
Ingredients
- 1 large chicken breast, skin removed
- 2 large slices sourdough bread
- 1 tbsp extra virgin olive oil
- 1 small Little Gem lettuce, leaves separated
- 2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced
- 1 avocado, peeled, stone removed, sliced
- salt and black pepper
- 1½ tbsp soured cream
- 1½ tbsp mayonnaise
- 1 tsp Chipotles en adobo sauce
Instructions
Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.
To make the dressing, mix the ingredients together in a bowl and set aside.
Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred.
Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately.
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