Who would have thought that a few simple ingredients and inspiration for my sons’ dinner would end up turning into a new family favourite?
Little did I know that some defrosted chicken, the
borderline overripe avocados sitting in the fruit basket, and the two lonely slices of cheddar cheese in the fridge would amount to such a tasty and satisying meal for the family.
1 tsp light mayo
1/2 tsp honey dijon mustard
1/2 mashed avocado (I doubled the amount to also make enough for my husband’s sandwich)
1/2-1 small chicken breast, grilled and finely chopped
1 slice cheddar (or cheese of your choice)
sandwich bread of your choice (I used gluten-free)
Simply mash the avocado with a fork and mix with mayo and mustard until combined.
Cook thinly sliced chicken breasts on a grill or in a frying pan.
(My slices were about a 1/4 inch thick and they took about 8-10 minutes to cook on the grill.)
Let them cool slightly then finely chop for your tot’s sandwich.
Want to learn a quick and easy way to slice chicken breasts? Check out my post “Chicken Couscous with Roasted Pepper Dip”
Spread a thin layer of the avocado spread on one piece of bread (I cut the crusts off) and top with chopped chicken and cheddar.
In a small frying on medium heat toast the sandwich for about 2 minutes per side.
*TIP: To ensure the sandwich is compact enough for my son to eat I simply flatten it or press down on it with a spatula while it’s toasting.
Someone was excited about mama’s new recipe!
This is what happened when I
interrupted asked him to drink some of his water! (This type of reaction happens on a regular basis!)
Sandwich = happy camper!
I also made a sandwich for my husband while I was at it…I just added some finely chopped scallions and layered it all in toasted focaccia bread.
I would have used our panini press to make a “restaurant-worthy” sandwich but unfortunately (for my husband) I was too lazy to get it!
Someone else was a happy camper…but he wouldn’t let me take a picture to prove it!
I opted for a chicken and avocado salad with finely chopped scallions and made a quick dressing with equal parts mayo, balsamic vinegar, honey Dijon mustard, whisked together with olive oil and some salt and pepper to taste.
Not a bad “impromptu” dinner, I’d say! What do you think?
What impromptu dinner has become a family favourite at your home?