| 1 | chicken breast (small) |
| ½ | avocado |
| 100 ml | chicken stock |
| 1 | bay leaf |
| ⅓ | onion (red) |
| ½ | bell pepper (red) |
| 2 slices | sandwich toast |
| 2 leaves | lettuce |
| 30 g | cream cheese |
| sweet chili sauce for serving | |
| salt | |
| pepper |
In a large saucepan, bring chicken stock and bay leaf to a boil and then reduce to a simmer. Add chicken breast to saucepan and poach for approx. 5 – 10 min. until cooked through. Remove from saucepan and allow to cool.
Cut red onion, bell pepper, and avocado into thin strips.
Toast bread slices on a grill pan over medium heat for approx. 1 – 2 min. per side.
Cut chicken into strips. On one slice of bread, layer lettuce, chicken, avocado, bell pepper, and onion. Season to taste with salt and pepper. Generously spread cream cheese over second piece of toast and place on top. Cut sandwich diagonally and serve with sweet chili sauce!
Made with 
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