Green Goddess Chicken Sandwich

There’s something about a Green Goddess Chicken Sandwich that makes lunch feel a little special. It’s fresh, herby, and creamy, but not heavy, thanks to a mix of avocado and Greek yoghurt with just a spoonful of mayo to keep everything silky and bound together. Toss in left over shredded chicken and a sprinkle of Avohaven SPG+ seasoning, and you’ve got a sandwich that feels lighter but still really satisfying.

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Green Goddess Chicken Sandwich

Ingredients:

120 g (½ cup) plain Greek yoghurt (unsweetened)

3 Tbsp mayonnaise

½ ripe avocado

½ cup fresh parsley leaves, lightly packed

¼ cup fresh dill fronds

¼ cup fresh basil leaves or extra parsley

1 Tbsp apple cider vinegar

1 tsp Avohaven SPG+ seasoning (or to taste)

400–450 g cooked chicken (rotisserie works well here), shredded

Bread rolls, sourdough, wraps or pita pockets for serving

Instructions:

In a food processor or blender, add the yoghurt, mayonnaise, avocado, parsley, dill, and basil (or extra parsley), along with the apple cider vinegar. Blitz until the mixture is smooth but still has some green flecks.

Transfer the sauce to a large mixing bowl. Stir through the Avohaven SPG+ seasoning so the flakes and granules stay intact.

Add the shredded chicken to the bowl and mix until everything is well coated. Taste and adjust with a little more SPG+ if you’d like it stronger.

Pile the chicken salad into your bread, roll, or wrap, then add your favourite toppings — cucumber, tomato, greens, or pickled red onion are all great.

Serve straight away, or store the chicken mixture in an airtight container in the fridge for up to 4 days.