Classic Chicken Avocado Sandwich

INGREDIENTS

• 1 x 400g The Meat Club  Cage-free Chicken Breasts
• 8 x slices of fresh Ciabatta bread
• Whole ripe avocado, cut into slices
• 160g mayonnaise
• 40g baby spinach, washed
• 160g Roma tomato, cut into slices
• 60ml vinaigrette
• Salt & pepper

PREPARATION

1. Heat a pot of salted water and bring to boil
2. Add chicken breast and cook on high heat until chicken rises to the top of the pot, lower heat and simmer
3. Remove chicken, check it is cooked through with no pink flesh in the middle
4. Set aside to cool, then shred with a fork
5. Slice the avocado and tomato generously
6. Toss spinach leaves in salt, pepper and vinaigrette 
7. Place spinach leaves on one slice of bread, top with the avocado and tomato, then layer on the chicken
8. Place remaining slice of bread on top and serve
9. Option to toast slightly in a sandwich press