• 4servings
  • 22minutes
  • 535calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, C, E
MineralsZinc, Copper, Chromium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 slices mixed grain bread

  2. 4 tbsp mayonnaise

  3. 115 g (4 oz) iceberg lettuce, finely shredded

  4. 115 g (4 oz) cooked chicken breast meat, skin removed, then sliced

  5. 4 slices Parma ham, cut into strips

  6. 1 avocado

  7. 1 tbsp lime juice

  8. 1 orange, peeled and chopped

  9. 1 bunch of watercress, tough stalks discarded

  10. 20 g (3/4 oz) alfalfa sprouts

  11. 2 tsp pumpkin seeds, toasted

  12. pepper

Instructions Jump to Ingredients ↑

  1. Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce among the slices, then add the sliced chicken breast.

  2. Heat a non-stick pan and dry fry the strips of Parma ham for 1–2 minutes or until crisp and curly. Pile on top of the chicken and season with pepper (the ham is salty). Spread mayonnaise on another 4 slices of bread and put these, mayonnaise-side down, on the chicken and ham.

  3. Mash the avocado flesh with the lime juice. Divide among the sandwiches, spooning onto the bread and spreading out roughly. Top with the chopped orange, watercress, alfalfa sprouts and pumpkin seeds. Put the final slices of bread on top. Press down gently, then cut each sandwich in half or into quarters for serving.


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