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
- 60 g free range skinless chicken breast, grilled
- 3-4 slices avocado
- 10 g feta cheese
- Rocket leaves, broken into bread-sized pieces
- 2 tsp. (10 ml) mayonnaise
- 2 slices of SASKO LOW GI WHOLE WHEAT BROWN BREAD
- 4-5 red peppadews, cut into halves
- 2.12 oz free range skinless chicken breast, grilled
- 3-4 slices avocado
- 0.35 oz feta cheese
- Rocket leaves, broken into bread-sized pieces
- 2 tsp. (0.34 oz) 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.
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