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10-12 pieces Boneless Chicken
Multigrain Loaf
1/4 cup Celery
1/4 cup Gherkins
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1 Red Bell Pepper
4 Lettuce Leaves
1 Avocado, sliced
1 Onion, sliced
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1 tsp Lemon Juice
1 tbsp Tomato Ketchup
1 tsp Chilli Sauce
1 tsp Jaggery, grated
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1 tbsp Honey
1 tsp Worcestershire Sauce
1/2 tsp Black Pepper Powder
1 1/2 tbsp Vinegar
2 tbsp Butter
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1 tbsp Coriander Leaves
1/2 tsp Red Chilli Flakes
1/2 tsp Oregano
1 tbsp Thyme
1 tbsp Garlic
1 tsp Salt
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Take chicken in a bowl and add all the condiments and spices to the chicken. Mix well and marinate.
2. Put avocado in a grinder, add salt, coriander leaves, lemon juice and chilli sauce. Grind well.
3. Heat oil in a pan, put butter and sliced onions. Cook till golden brown. Add red chilli flakes, thyme and jaggery. Mix well.
4. Roast the red bell peppers in the same pan for some time.
5. Drain chicken from the marinade and pan-fry. Cover and let it cook. Slice the chicken into small pieces once it cools.
6. Take the multigrain loaf and slice into two halves. Spread the avocado spread over the bread.
7. Spread lettuce leaves, capsicum, chilli onion, and chicken strips on the bread. Close the sandwich. Serve hot and fresh!
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