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Photo of Chicken, cress & aïoli open sandwich by WW

Chicken, cress & aïoli open sandwich

5
Points®
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy

Ingredients

Reduced Fat Mayonnaise

40 g

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Garlic

1 clove(s), finely chopped

Sourdough Bread

2 serving(s), 2 x 50g slices

Chicken breast, skinless, grilled

60 g, shredded

Mustard Cress

20 g

Instructions

  1. To make the aïoli, combine 40g reduced-fat mayonnaise, the juice of 1⁄2 lemon and 1 finely chopped garlic clove in a small bowl, and season to taste.
  2. Lightly toast 2 x 50g slices sourdough bread and spread with a little of the aïoli. Top with 60g shredded cooked skinless chicken breast fillet and 20g cress, then spoon over the remaining aïoli and scatter over the pared zest of 1⁄2 lemon. Serve seasoned with freshly ground black pepper.

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