Chicken, cress & aïoli open sandwich
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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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