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Californian Chicken Sandwich

Poached chicken, ripe avocado, sweet tomato and a smoky chipotle dressing, piled on toasted whole wheat. Bright, fresh and properly satisfying.

Time25 min

Serves4

LevelEasy

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made with Whole Wheat Sourdough

What you need

4 large slices Whole Wheat Sourdough
1 tbsp extra-virgin olive oil
1 small gem lettuce, leaves sliced
2 skinless chicken breasts, poached and cooled
2 ripe tomatoes, sliced
1 avocado, sliced
Salt & black pepper
For the dressing:
1½ tbsp soured cream
1½ tbsp mayonnaise
1 heaped tsp chipotle in adobo, chopped

Make it

Poach the chicken breasts for 10–12 minutes, then cool and slice at an angle.
Stir the soured cream, mayonnaise and chipotle into a smoky dressing.
Brush the whole wheat with olive oil, toast until golden, then lightly char the edges.
Top with sliced lettuce, then the chicken, tomato and avocado.
Season well, drizzle over the chipotle dressing, and serve straight away.

Tip. Poach the chicken in stock with a bay leaf and a few peppercorns to keep it juicy. Adapted from Sas's Californian sandwich.

Whole Wheat Sourdough

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Every sandwich here is better on a proper Whole Wheat Sourdough loaf.

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