Toasted Chicken Sandwich with Kimchi Mayo
A bold, satisfying sandwich with a little kick, this Toasted Chicken Sandwich with Kimchi Mayo layers tender shredded chicken, creamy avocado, and peppery arugula between slices of warm, crisp whole‑grain toast. The kimchi mayo brings everything to life — tangy, spicy, and just rich enough to feel indulgent without being heavy. It’s a vibrant, energising lunch that balances protein, healthy fats, and fresh greens in a way that feels both comforting and exciting.
Ingredients
- 60 g chicken breast (shredded)
- 1 tbsp mayonnaise
- 1 tbsp kimchi
- ¼ avocado (sliced)
- 2 slices whole grain bread (toasted)
- ½ cup arugula
Instructions
- Cook the chicken breast to an internal temperature of 74°C, and let it cool slightly before shredding using two forks.
- To make the kimchi mayo, mix together the mayonnaise and kimchi in a small bowl until well combined. Set aside. Toast the bread until lightly browned and crispy.
- Once the bread is toasted, spread the kimchi mayo on the toasted bread. Layer the sliced avocado, arugula and shredded chicken, then slice the sandwich in half. Serve immediately.
Notes
- Kimchi: Kimchi is a fermented food, which means it’s packed with probiotics – beneficial bacteria that live in your gut and can help improve digestion and
boost your immune system. Ensure you buy this from a reputable source and out of the fridge, NOT off the store shelf, to ensure traditional fermentation. - Type Of Kimchi Used: Beet & Ginger Kimchi was used to develop this recipe, but you can use any “traditional” kimchi or sauerkraut.
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