Lifestyle
Chicken, pesto and avocado sandwich recipe
The chicken makes it hearty, the cottage cheese and pesto keep it interesting, and the vegetables make it light and colourful.
This chicken and pesto sandwich is fresh, filling and ready in minutes. Shredded chicken is mixed with creamy cottage cheese, fragrant pesto and a squeeze of lemon, then tossed with crunchy red pepper and juicy cherry tomatoes. Pile it onto a toasted Portuguese roll, add lettuce, avocado, pine nuts and fresh basil, and you’ve got a sandwich that’s creamy, crunchy, herby and full of flavour. Perfect for a quick lunch that feels like a treat. Recipe compliments of LANCEWOOD.
Ingredients
- 500 g shredded cooked chicken
- 250 g Creamed smooth cottage cheese
- 45 ml basil pesto
- 10 ml lemon juice
- half a red pepper, finely chopped
- 250 ml cherry tomatoes, halved
- salt & freshly ground black pepper
- 2 Portuguese rolls, lightly toasted
- lettuce, shredded
- half an avocado, sliced (optional)
- 60 ml pine nuts, toasted
- fresh basil
Method
- Mix the chicken, cottage cheese, pesto and lemon juice together until well combined.
- Add the red pepper and tomato and season.
- Arrange the lettuce on the rolls. Spoon the chicken mixture on top.
- Top with avocado, pine kernels and basil.



