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Servings: 2, Prep Time: 10 min, Cook Time: 15 min
Ingredients
- 10 oz [280 g] Skinless Chicken Breast
- 1 tbsp [15 g] Mayonnaise (made with avocado oil)
- 0.5 tsp [0.5 g] Dill (Dried)
- 2 tbsp [14 g] Chopped Walnuts
- 1 tsp [4.79 g] Apple Cider Vinegar
- 2 apple Apples
- 1 dash [0.4 g] Salt
- 0.5 avocado [68 g] Avocado
- 2 medium slice (4-3/4" x 4" x 1/2") [50 g] Sour Dough Bread
- 4 cup [960 ml] Chicken Broth
Directions
- Boil the chicken breast in chicken broth until the internal temperature reaches 165 degrees F (74 degrees C), or cook the chicken in a slow cooker. Once cooked through, shred the chicken using two forks.
- Wash and dice one apple.
- Once the chicken has cooled, add mayonnaise, dill, chopped walnuts, apple cider vinegar, diced apple, and salt. Mix well.
- Mash the avocado and spread it over slices of sourdough bread. Top each slice with the chicken salad mixture for an open-faced sandwich. Enjoy with a side of sliced apple.
Nutrition Info
Calories: 488, Fat: 19g, Carbs: 42g, Protein: 40g, Fiber: 8g
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