Chicken Salad Sandwich

Ingredients

• 2 carrots
• 3 Avocados
• 2 tbsp Lime juice
• 2 tbsp Sour cream
• Salt
• Pepper
• curry powder
• 2 chicken breast fillets (about 140 g each)
• 2 tbsp sunflower oil
• 4 jalapeños (jarred)
• 1 baguette (or 4 ciabatta rolls)

Instructions

1. 1.

   Peel and cut the carrots into thin sticks. Halve the avocados, remove the pits, and peel them. Slice two avocados into strips and drizzle with 2 tbsp lime juice. Dice the third avocado and blend it with the remaining lime juice and sour cream. Season with salt, pepper, and a touch of curry.

2. 2.

   Rinse the chicken fillets, pat dry, and sear in hot oil for about 4 minutes on each side. Let rest briefly, season, then slice or shred into strips.

3. 3.

   Drain the jalapeños and cut them into rings.

4. 4.

   Quarter the baguette and split it lengthwise. Spread a thin layer of avocado cream on both halves. Layer with avocados, carrots, chicken strips, and jalapeño rings. Place the second half on top.

5. 5.

   Wrap the sandwiches in napkins as desired and tie with a ribbon for easy picnic transport.