Gingered Chicken Sandwich with Avocado and Mango

Name: Gingered Chicken Sandwich with Avocado and Mango
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)

December 14, 2011

The ginger packs a double-edged spicy punch in this sandwich, as fresh pieces in the chicken-poaching liquid and in powdered form in the avocado spread. Mango adds its sweet-tart, cooling magic.

Cooks' Note

If you can find only larger chicken breast halves, poach one that weighs up to 8 ounces (slice it in half horizontally before poaching), use half for this recipe, and save half for another use within a couple of days.

Recipe notes

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