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1
Halve and squeeze the lemon, reserving the juice. Peel and slice the avocado, and pour the lemon juice over it. Dissect the tomato into large, generously-sized slices, and reserve.
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2
Place two of the slices of whole-wheat bread on separate plates. On each, carefully place slices of avocado. Sprinkle with the ground almonds. Gingerly place two slices of tomato on top. Follow with the marinated, sauteed chicken breast (recipe below).
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3
Carefully top each of the sandwiches with the remaining slices of whole-wheat bread. While the composition may appear to lean to one side (resembling the famed Tower of Pisa), try to insure that each of the sandwiches remains stable until consumed.
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4
Immerse the sprigs of mint in cold filtered water. Add the kosher or sea salt, and let stand for a half hour. Run cold filtered water over the sprigs of mint, filtering out any impurities.
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5
Remove the stems of the mint sprigs, and mince the leaves. Place the leaves in a stainless steel bowl.
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6
Halve and squeeze the lemon as well as the limes, filtering out any seeds. Rain the lemon-lime juice over the minced mint leaves.
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7
Sprinkle the chicken breasts with the freshly ground black pepper and add the chicken to the bowl. Mix everything thoroughly.
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8
Allow the chicken to marinate in the refrigerator, preferably overnight, but at the minimum for 2 hours.
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9
Pour the olive oil into a frypan over moderate heat. After a minute add the marinated chicken breasts. Saute the chicken breasts on both sides, insuring that they are cooked through by testing the doneness carefully with a fork.
