Low G.I Roast Chicken Avo Mayo

Made with Low GI Wholewheat Brown Bread

2 slices of Albany Low G.I. Wholewheat Brown Bread

Leftover roast chicken, pulled off the bone

1 avocado, peeled and chopped

250ml yoghurt

250ml mayo

Salt and pepper to taste

Lemon juice

Lettuce

Blend together the avocado, yoghurt and mayo.

Season with lemon juice, salt and pepper.

Mix together 2 spoons of chicken and 2 spoons of avocado mayo.

Butter the bread and place lettuce on the bottom slice.

Fill with avocado mayo and chicken mixture and top with another slice of bread.

Slice and serve with sweet potato crisps.

Garnish with more avocado mayonnaise if desired.