Grilled Chicken and Avocado Sandwich with Feta and Peppadews
12 mins 
Serves 1 
INGREDIENTS
Metric
Imperial
- 2 Slices of SASKO Low GI Whole-Wheat Brown Bread
- 4-5 Red peppadews, cut into halves
- 60g Free range skinless chicken breast, grilled
- 3-4 Slices Avocado
- 10g Feta Cheese
- Rocket leaves, broken into bread-sized pieces
- 2 tsp. (10ml) Mayonnaise
- 2 Slices of SASKO Low GI Whole-Wheat Brown Bread
- 4-5 Red peppadews, cut into halves
- 2.12oz Free range skinless chicken breast, grilled
- 3-4 Slices Avocado
- 0.35oz Feta Cheese
- Rocket leaves, broken into bread-sized pieces
- 2 tsp. (0.34oz) Mayonnaise
METHOD
- Grill chicken, season with salt and pepper, turning as needed, until mildly charred.
- Spread Mayonnaise onto inside of each slice of toasted bread.
- Place rocket leaves onto bread along with the peppadews.
- Place chicken on bread, topping with crumbled feta cheese.
- Close sandwich.
50 mins 
Serves 8 
