Loaded rye toasts with green goddess chicken salad
Serves 2
Easy
Prep:
No cook
Pack in the fibre and protein with this satisfying open sandwich made with rye bread. It's full of colour, flavour and healthy veg including peas, avocado, spring onions, rocket and radishes
Skip to ingredients
Units:
- 80g frozen peas
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 small avocado
- 1 limejuiced
- 1 cooked chicken breast
- 3 spring onionsfinely chopped
- 2 thin slices rye bread
- pinch of chilli flakes
- 1 tbsp mixed seeds
- 40g rocket
- 4 radishesthinly sliced
- 2 tsp extra virgin olive oil
Nutrition: Per serving
- kcal542
- fat31g
- saturates9g
- carbs26g
- sugars8g
- fibre9g
- protein35g
- salt0.96g
Method
step 1
Boil the kettle and weigh the peas in a bowl. Cover with hot water and leave to stand for 5 mins, then drain.
step 2
Put the yogurt, mustard, ½ the avocado, ½ the lime juice and some salt and pepper in a small blender with a splash of water and whizz until smooth, adding a splash more water if needed.
step 3
Chop the remaining ½ avocado into cubes and shred the chicken breast with two forks. Tip the avocado, chicken, peas and spring onions into a bowl and drizzle over the dressing. Will keep chilled for up to three days.
step 4
Toast the rye bread and top with the chicken mixture and a sprinkle of chilli flakes and the seeds. Toss the rocket and radishes in the remaining lime juice, olive oil and a pinch of salt and serve alongside.
