Gingered Chicken Sandwich with Avocado and Mango

Name: Gingered Chicken Sandwich with Avocado and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices challah or brioche (may substitute any soft sandwich bread); 2 cups water, plus more as needed; 1 tablespoon kosher or coarse sea salt, plus more as needed; 3-inch piece fresh ginger, peeled and finely chopped; 1 small (about 4 ounces) boneless, skinless chicken breast half; 1/2 teaspoon ground ginger; Juice of 1/2 lime; 1/2 avocado, peeled and pitted; 1 scallion, white and light-green parts, thinly sliced; Freshly ground black pepper; 1/4 to 1/2 mango, peeled and cut into 1/2-inch slices (about 1/2 cup)

Servings: persons

2 slices challah or brioche (may substitute any soft sandwich bread)
2 cups water, plus more as needed
1 tablespoon kosher or coarse sea salt, plus more as needed
3-inch piece fresh ginger, peeled and finely chopped
1 small (about 4 ounces) boneless, skinless chicken breast half
1/2 teaspoon ground ginger
Juice of 1/2 lime
1/2 avocado, peeled and pitted
1 scallion, white and light-green parts, thinly sliced
Freshly ground black pepper
1/4 to 1/2 mango, peeled and cut into 1/2-inch slices (about 1/2 cup)

1
Preheat the oven broiler with the broiler rack set 4 to 5 inches from the flame or element.
2
Toast the bread on one side only, 1 to 2 minutes, until deep golden brown, being careful not to burn it.
3
Transfer it to a plate.
4
Combine the water, salt, and ginger in a 1-quart saucepan over medium-high heat.
5
Bring to a boil and add the chicken, making sure it is completely submerged; add more water, if necessary.
6
When the water returns to a boil, turn off the heat.
7
Cover and let the chicken sit for 20 minutes or until no trace of pink remains in the center.
8
Remove and let cool.
9
While the chicken is cooling, combine the ground ginger and lime juice; stir until the spice has dissolved.
10
Add the avocado and mash it with a fork; stir in the scallion and add salt and pepper to taste.
11
Mix well.
12
Cut the chicken lengthwise into 1/2-inch slices and season it lightly with salt.
13
To assemble the sandwich, spread the avocado-ginger mixture onto the toasted side of one piece of bread.
14
Layer the chicken slices on top, then the mango slices.
15
Top with the other piece of bread, toasted side facing inward.
16
Cut in half, and eat.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices challah or brioche (may substitute any soft sandwich bread), 2 cups water, plus more as needed, 1 tablespoon kosher or coarse sea salt, plus more as needed, 3-inch piece fresh ginger, peeled and finely chopped, and more.

Yes, Gingered Chicken Sandwich with Avocado and Mango falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!