Ingredients
- 2 slices of arnold Oatnut bread
- 1/4 cup mashed ripe avocado
- 2 Tablespoons cooked, cooled and finely chopped broccoli florets
- 1/4 teaspoon fresh lime juice
- 1/8 teaspoon finely grated lime zest
- 1/8 teaspoon fine grain sea salt, divided
- 1/2 teaspoon finely chopped fresh tarragon
- 1/2 teaspoon unsalted shelled pepitas
- 1/2 teaspoon unsalted shelled sunflower seeds
- 1/3 cup cooked, chilled and shredded boneless skinless chicken breast
- 1/3 cup sunflower shoots (sprouts) or other sprouts
Instructions
- In a small bowl stir together the avocado, broccoli, lime juice, lime zest, half of the salt, tarragon, pepitas and sunflower seeds.
- Spread an equal amount of this mixture onto one side of each bread slice.
- Place chicken onto avocado on one slice of bread and sprinkle with remaining salt.
- Top with sunflower shoots.
- Place remaining bread slice, avocado side down onto sunflower shoot side of bread.
- Cut in half if desired.
- 2 slices of arnold Oatnut bread Oatnut®
- 1/4 cup mashed ripe avocado
- 2 Tablespoons cooked, cooled and finely chopped broccoli florets
- 1/4 teaspoon fresh lime juice
- 1/8 teaspoon finely grated lime zest
- 1/8 teaspoon fine grain sea salt, divided
- 1/2 teaspoon finely chopped fresh tarragon
- 1/2 teaspoon unsalted shelled pepitas
- 1/2 teaspoon unsalted shelled sunflower seeds
- 1/3 cup cooked, chilled and shredded boneless skinless chicken breast
- 1/3 cup sunflower shoots (sprouts) or other sprouts
- In a small bowl stir together the avocado, broccoli, lime juice, lime zest, half of the salt, tarragon, pepitas and sunflower seeds.
- Spread an equal amount of this mixture onto one side of each bread slice.
- Place chicken onto avocado on one slice of bread and sprinkle with remaining salt.
- Top with sunflower shoots.
- Place remaining bread slice, avocado side down onto sunflower shoot side of bread.
- Cut in half if desired.
