This a wonderful quick lunch recipe that can be enjoyed warm or cold. The avocado mayonnaise has been a wonderful discovery! Easy to make and oh so delicious! And as with mayonnaise in general, you can customise as you like: make it spicy with some chili pepers or jalapeños, or make it fragrant with a bit of koriander or basil. You can also transform this dish into a salad with spinach and steamed broccoli.


  • 2 chicken breasts
  • Juice from 2 limes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Black pepper
  • Cucumber
  • 4 slices of whole wheat sourdough

Avocado mayonnaise

  • 1 egg
  • 2 tablespoon lime juice
  • 1 teaspoon mosterd
  • 1 garlic clove, peeled and crushed
  • 125 ml vegetable oil (sunflower or peanut)
  • 125 ml olive oil
  • 4 avocados
  • A handful flat-leaf parsley


  1. Cut the chicken into strips, place in a bowl and combine with the oil, lime juice, salt and pepper. Leave to marinate about 15 minutes.
  2. Cut the avocados in half, remove the stone, scoop out the flesh and blend into a puree. In case it’s needed, pass through a sieve to remove any strings and get a smooth consistency.
  3. For the mayonnaise, put the egg, mosterd, garlic and lemon juice in a small container and pour the oils on top.
  4. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.
  5. Roughly chop the parsley and add it to the avocado puree along with the mayonnaise and mix well with a spoon.
  6. Cut the cucumber into thin, long slices.
  7. Heat a pan. Sieve the chicken and bake until golden brown on both sides.
  8. Spread some avocado mayonnaise on the bread, cover with the cucumber slices and top with the warm chicken. Enjoy!