Plant-Based Chicken with Avocado Sandwich
1 Thick plant-based chicken patty
1 Tablespoon mayonnaise
2 Pieces rye and pumpernickel swirl bread (or the bread of your choice)
1 Ripe avocado
¼ Cup minced sweet onion (yellow or white onion is ok, too)
1-2 Thin slices of tomato
¼ Cup shredded lettuce
Salt to taste
Preheat oven and bake the chicken patty according to the instructions on the box.
Rinse the lettuce and tomato. Shred the lettuce and slice the tomato. Peel the avocado and remove the pit. Mince the onion. Mix the avocado and onion together. Add salt to taste.
When the chicken cutlet is done baking, put mayonnaise on the bottom slice of bread. Put the chicken on the bread, add avocado and onion, then top with shredded lettuce and tomato.
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