Californian sourdough chicken open sandwich
This is my wife’s combo idea and a celebration of really great Californian sourdough bread.
For the dressing
Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.
To make the dressing, mix the ingredients together in a bowl and set aside.
Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred.
Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately.