14 August 2015

Dilly Chicken Salad Sandwich with Egg and Avocado


A fresh coast mouthful sure to curb any sandwich craving


Topped with my favorite, a runny organic free-range egg


I toasted up a slice of gluten free bread and layered on fresh organic baby 
spinach, avocado, sauerkraut, dill-chicken salad with sliced red grapes, red onion, 
tomato, and topped it off with an egg seasoned with black pepper and cayenne


Close-ups tell the whole story... Food porn at it's finest ;)


Definitely one of the best lunches I've made myself in 
long time. So colorfully vibrant and equally nutritious!

2 comments:

Angie Schneider said... [reply]

That's a wholesome sandwich!

Jolene - EverydayFoodie said... [reply]

I love that runny yolk!

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