Chicken Sandwich with Ranch Sauce, Avocado & Manchego Cheese

Prep 5 mins
Cooking 5 mins
Serves 1
Difficulty Easy



  • 2 slices Prebiotic Cape Seed Loaf with BARLEYmax®
  • 1 ½ tbsp homemade ranch dressing
  • 100g leftover chicken breast
  • ¼ avocado
  • 2 large cos lettuce leaves
  • 20g Manchego or cheddar cheese

Ranch Sauce

  • ¼ cup sour cream
  • 1 tbsp mayonnaise or Greek yoghurt
  • ½ tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1 large garlic clove, finely diced


  1. Prepare the ranch sauce by combining in a small bowl all ingredients and keep refrigerated in an airtight container
  2. Using leftover roast chicken, slice the breast into thin pieces and coat with ranch dressing
  3. Assemble the sandwich by placing sliced avocado pieces on one side of the bread, placing the chicken slices on top, followed by the cheese slices and iceberg lettuce

Additional Comments: Not freezer friendly. Prepare ranch dressing the day before and store in the fridge for up to a week.

Recipe provided by Bakers Delight

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